Sgroppino
Venice's palate-cleansing digestif: a chilled, frothy blend of lemon sorbet, vodka, and prosecco that tastes like a grown-up granita.
Ingredients
- 1 scoop lemon sorbet
- 1 oz vodka
- 3 oz chilled prosecco
- Lemon twist, to garnish
Instructions
- 1Place a scoop of lemon sorbet in a well-chilled champagne flute.
- 2Add vodka and slowly pour prosecco over the sorbet.
- 3Stir briefly until just combined and frothy, and garnish with a lemon twist.
Origin & Story
The Sgroppino has been served in Venice since at least the 16th century, originally as a palate cleanser between courses at elaborate banquets. Its name comes from the Venetian dialect for 'to untie a knot' — referring to its supposed ability to ease digestion. In modern bars it occupies an ambiguous space between cocktail and dessert, always served very cold and always with the theatrical swirl of the sorbet melting into the bubbles.
Compare with similar cocktails
You might also like
Bellini
A Venetian brunch classic blending white peach purée with chilled prosecco.
Mimosa
The classic brunch pour of chilled champagne and fresh orange juice in equal parts.
Kir Royale
A French aperitif of crème de cassis topped with sparkling champagne for a berry-tinted fizz.