Italicus Cocktails
Two cocktails using Italicus Rosolio di Bergamotto liqueur.
Equipment
- 2 wine glasses 12 or 13 oz glasses
- 2 cocktail picks
Ingredients
- ice (as desired)
- 6 oz Italicus Rosolio di Bergamotto (liqueur)
- 12 oz Prosecco, DOP
- 6 green olives (pitted)
Instructions
- Fill the glasses with your choice of ice, and as much as you prefer (I used crushed, but also like a large round ball.)
- Add the Italicus liqueur, and the Prosecco.
- Skewer three olives onto each of two cocktail picks.
- Serve with your favorite aperitivo nibbles like bruschetta, cured meats/cheeses, bread, etc.
Notes
- To make my version of the ITALICUS CUP: use the same amount of liqueur, but half the amount of Prosecco and replace the other half with grapefruit juice (6 oz Italicus, 6 oz Prosecco, 6 oz grapefruit juice for 2 cocktails.) Omit the olives, and add a slice/wedge of grapefruit.
- To make the original ITALICUS CUP: substitue the Prosecco with tonic or grapefruit soda, omit the olives and add a wedge of grapefruit.
- NOTE: since Italicus nutrition information isn't available, I used elderflower liqueur to calculate the values, therefore they are estimated.
Nutrition
Serving: 1 | Calories: 442kcal | Carbohydrates: 36g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 187mg | Potassium: 5mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 47IU | Calcium: 6mg | Iron: 0.1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!