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Italian Sparkler: A Gin Amaro Cocktail

Name: Italian Sparkler: A Gin Amaro Cocktail
Yield: Serves 1
Cuisine: Italian
Ingredients: 1 ounce gin; .5 ounces amaro (the more bitter, the better!); .5 ounces freshly squeezed lemon juice; 1 teaspoon simple syrup (optional); 3 ounces Prosecco, to top; lemon peel, to garnish

by: Samantha Weiss Hills

October 17, 2016

1 Ratings

Photo by James Ransom

Serves 1

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Author Notes

This bubbly and bitter drink evokes a cozy evening with friends. The amaro and gin take nicely to the lemon juice in a shaker, and when topped with Prosecco (I used Ruffino Prosecco for its fruity and floral notes), this cocktail feels like just the right amount of festive for everything from holiday parties to birthday celebrations. —Samantha Weiss Hills

Test Kitchen-Approved

Ingredients

1 ounce gin
.5 ounces amaro (the more bitter, the better!)
.5 ounces freshly squeezed lemon juice
1 teaspoon simple syrup (optional)
3 ounces Prosecco, to top
lemon peel, to garnish

Directions

Combine all ingredients except for Prosecco in a shaker over ice.
Shake and strain into preferred stemmed glass, like a coupe or flute. Top with Prosecco and garnish with a lemon peel.

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4 Reviews

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Alice S. December 28, 2016

Is there no way to make a large batch of this in a punch bowl?

Samantha W. December 30, 2016

Hi Alice, you could serve this in a punch bowl and top with the bubbly right before people arrive, but it won't have the same body without a shake. Here's what I suggest: Scale up the gin, amaro, lemon juice, and simple syrup to however many people you have coming over (or how many servings you'd like), mix in a pitcher, and refrigerate. Don't mix it too far in advance -- the citrus will generally only last for a few hours. When you're ready to serve, just shake up a few servings of the base at a time, divide it into glasses, and then top off with the Prosecco and garnish. It's an itsy bit more work, but it'll result in a better drink.

Margaret L. December 12, 2016

This looks like an classic cocktail, one of my favorites, called a Diamond Hitch. I've had it at a very special restaurant in Le Claire, Iowa, called The Crane and Pelican, where it was made with a local gin. Have you ever heard it called by this name?