Tito’s Raspberry-Limoncello Float Cocktail Recipe

This one is well worth the time invested
Tito's Raspberry-Limoncello Float cocktail served in a wine glass and garnished with a skewer of raspberrys and lemon peel.
Tito’s Raspberry-Limoncello Float Jon Whittle / Marlin

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You can’t just throw together homemade limoncello—it has to be nurtured, just like Grilled Butterflied Langoustines. We suggest a minimum sit time of 10 days to get the flavor profile just right for this simple, dessertlike cocktail.

Ingredients

For the limoncello

  • 500 ml. Tito’s Handmade Vodka
  • 1-2 cups simple syrup
  • 4 lemons

For the Float

  • ½ pint raspberry sorbetto
  • 1½ oz. limoncello
  • 8 oz. prosecco

Preparation

Carefully peel the lemons, avoiding the white pith. Combine vodka, simple syrup and lemon peels in an airtight glass container. Let sit in a cool, dark place ­undisturbed for up to 14 days. When ready, strain through a cheesecloth into a clean glass bottle, cap, and store in the freezer for up to three months. Scoop the sorbetto into a frozen glass, and add the limoncello. Slowly top with the ­prosecco. Garnish as desired.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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