Pietro Caldarelli, the beverage director at Feroce at the Moxy Chelsea hotel in New York City, mixes this cocktail tableside and says making it is just about as fun as drinking one. “The cliffs of Amalfi and village[s] on water cities of Italy are about as picturesque as summer can get,” he says. “This regional Italian frozen cocktail derived from Venice is the ultimate summer refresher.”
This recipe originally appeared as part of “Bring On the Brain Freeze with These Vodka Slushie Recipes.”
- 1 scoop Sorrento lemon sorbet
- 2 oz Valdo prosecco, chilled
- 1/2 oz Tito’s Handmade vodka
Add all ingredients into a chilled bowl and whip until foamy and velvety.
Pout into a white wine glass.