If you’re looking for a refreshing drink to keep you cool on these hot summer days, look no further than Mangia Nashville’s Sgroppino recipe. Combining vodka, prosecco, mint, and granita made with Mangia's house limoncello, this cocktail is an easy, lemony sipper that tastes like summertime in a glass. "The name 'sgroppino' is said to be derived from the Venetian word 'sgropìn,' meaning 'to untie' or 'to loosen.' It was made as a refreshing elixir served at lavish feasts to 'untie' the stomach after a copious meal. It is the quintessential Venetian cocktail,” says Nick Pellegrino, chef and owner of Mangia Nashville. “The summer before Mangia opened, I had one in Venice and knew it must be on our menu. Lemon is the star, and the icy granita is an excellent counterpart to the bubbly prosecco."
SGROPPINO
Ingredients:
2 oz prosecco or dry sparkling wine
1 oz chilled vodka
3 oz limoncello granita*
Fresh mint leaves
Directions:
*To make the limoncello granita, combine 4 cups of water and 1 1⁄2 cups sugar over medium heat to make simple syrup. Cool and then combine simple syrup with 1⁄2 cup fresh lemon juice and 1⁄4 cup limoncello of choice. Place in a container and freeze.
To make sgroppino, add a 3-oz scoop of frozen limoncello granita in a champagne flute. Top with 1 oz chilled vodka and 2 oz chilled prosecco. Garnish with fresh mint leaves and enjoy.