Sovrano Limoncello Moijto
- Raw sugar ( 1 ½ spoon per cocktail)
- Fresh mint (Around 4 or 5 leaves per cocktail)
- Sovrano Limoncello
- White Rum or Vodka
- Soda (Schweppes)
- Crushed ice
Pre-crush the ice and have it ready in a bowl.
Take the raw sugar (1 ½ spoon per cocktail) and put it in a bowl with lemon slices, fresh mint and crush them all together with the help of a muddler, then put the mixture in a Mojito glass.
Fill the Mojito glass with the crushed ice. (if the ice overflows don't panic it will melt when you pour over the other ingredients). Finally add even measures of Sovrano Limoncello and White Rum or Vodka and finish with soda.
Decorate the cocktail with slice of lemon and two big size straws and mint leaves to your liking
Sovrano Limoncello Sorbet
- 100 ml of Sovrano Limoncello
- 200 ml of water
- 125 g of sugar
- 1 fresh egg white
Add cold water and sugar in a pan and mix with a wooden spoon or a whisk.
Boil for at least 8 minutes, then remove the syrup from the heat and let cool down. Once cooled, mix in the lemon syrup and place into an ice cream maker.
Meanwhile, whip the egg whites, until they are nice and fluffy and fold the egg whites and Sovrano Limoncello gently into ice cream.
To reach the proper thickness let the lemon sorbet rest in the freezer for at least 30 minutes.
Finally take the Sorbet out of the freezer and pour it into cocktail glasses and decorate as desired.
Suggested: Immerse the rim of the glasses in lemon juice and dip in granulated white sugar.
Once you put the sorbet into glasses, finish with a slice of lemon.
Sovrano Limoncello Raspberry Cocktail
Ingredients per cocktail
- 1 Lemon
- 4 Basil leaves, roughly torn
- 6-8 Raspberries
- ½ Teaspoon superfine sugar (optional)
- 50ml of Sovrano Limoncello
- 50ml vodka
- Champagne or sparkling wine
- Ice cubes
Cut the lemon into quarters. Use 2 pieces per cocktail.
Crush lemon, basil, raspberries in a the glass with a muddler, until they are mixed.
Fill glass with ice, add Sovrano Limoncello, vodka and sugar (if using).
Top with champagne or sparkling wine.
Sovrano Limoncello Barby Dream
- 2 large sprigs fresh thyme; more for garnish
- ½ fl. oz. fresh lime juice
- 1½ fl. oz. Gin
- ½ fl. oz. Sovrano Limoncello
Prepare a gas or charcoal grill fire for direct cooking over medium-high heat. Grill the thyme sprigs until fragrant and lightly charred, about 15 seconds. In a mixing glass or cocktail shaker, gently muddle the grilled thyme with the lime juice.
Add the gin and Sovrano Limoncello and fill the shaker with ice.
Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve.
Sovrano Limoncello Zabaglione
Ingredients for the Zabaglione
- 300g egg yolks
- 80ml Limoncello
- 120g juice limone
- 100g Moscato wine
- 300g sugar
Ingredients for strawberries
- 200g strawberries
- 50 g sugar
- juice of half a lemon
- fresh mint
Clean and cut the strawberries into small pieces, season with sugar and lemon juice in a bowl.
Combine the egg yolks, sugar, Sovrano Limoncello, lemon juice and Moscato wine, mix everything well with a whisk.
Pour the mixture into a saucepan and heat slowly to about 75°.
Divide the strawberries into bowls.
Distribute the Sovrano Limoncello Zabaglione over the strawberries.
Garnish with a fresh mint leaf, strip of lemon peel and serve warm.
Sovrano Limoncello Piña Colada
Its smooth and sweet taste is accentuated by the velvety texture of the coconut cream, and the tart hint of the pineapple juice.
The smoothness of the rum adds warmth while blending in perfectly with the other ingredients.
Lastly, Sovrano Limoncello Cream, which has a different citrusy sweetness, works as an energy booster in the whole exotic mix.
Ingredients for 2 cocktails
- 35ml Sovrano Limoncello Cream
- 100ml Pineapple juice
- 90ml Coconut cream
- 50ml White rum
- 30ml Dark rum
Put the ingredients in an electric blender with some crushed ice. Blend briefly at high speed. Strain into a glass and garnish with either a slice of pineapple or a cherry.
Sovrano Limoncello Margarita
The margarita is a Mexican cocktail consisting of tequila mixed with fruit-flavoured liqueur and lime or lemon juice, often served with salt on the glass rim. It is the most common tequila-based cocktail in the United States. The drink is served shaken with ice, on the rocks, blended with ice (frozen margarita) or without ice (straight up).
- 2 oz tequila
- 1 oz Sovrano Limoncello
- 1 oz Grand Marnier
- 1/2 oz fresh lemon juice
- 1/2 oz fresh lime juice
- 1 oz Sugar syrup ( add less if you want it less sweet)
- Ice cubes
If you like, prior to pouring, you can wet the rim with some lime juice and add salt.
Combine all the ingredients into a cocktail mixer. Shake well, and pour into a margarita glass.
Enjoy Sovrano Limoncello Margarita
Sovrano Limoncello White Lady
This is in the family of martini cocktails, where gin is added to Cointreau, Sovrano Limoncello, and lemon juice, the latter two ingredients enhance the aromas and flavors of citrus - so delicious.
It's freshness and acidity make it an ideal pre-dinner drink on a summer evening.
A fragrant cocktail, that we highly recommend along with tasty tapas or finger sea food.
- 1/4 of Gin
- 1/4 of Cointreau
- 1/4 of fresh lemon juice
- 1/4 Sovrano Limoncello Original
- zest of one lime
- a slice of lime
Pour into a shaker lemon juice, Sovrano Limoncello, Gin and Cointreau with ice then shake vigorously.
Pour through a filter into a martini glass and garnish with a slice of lime and a spiral of lime peel
Sovrano Limoncello Daiquiri
- 1 oz Sovrano Limoncello Original
- 1 1/2 oz Bacardi White rum
- 3/4 oz Lime juice
- 1/4 oz Sugar syrup
Pour the rum, Sovrano Limoncello, lime juice and sugar syrup into a cocktail shaker.
Shake well and pour over a cocktail glass filled with ice.
Garnish with a lemon slice.
Sovrano Limoncello Blue Angel
The name stems from the very high alcohol content that allows you to "fly", and the typical blue color of the cocktail due to the use of Blue Curacao.
According to another theory, the name was given in tribute to the famous film The Blue Angel with Marlene Dietrich in 1930, but this is just a guess.
Serve really cold
Preperation time: 2 minutes
- 4/10 Gin
- 2/10 Sovrano Limoncello
- 3/10 Triple sec or Cointreau
- 1/10 Blue Curacao
- 4-5 ice cubes
Put the ice cubes in a shaker, add Gin, Sovrano Limoncello, Cointreau and Blue Curacao.
Shake for 1 minute.
And pour into a glass.
Sovrano Limoncello and Prosecco Cooler with Raspberry
- Fresh raspberries (approximately 5 per cocktail)
- A couple of sprigs of mint
- 4 oz cold sparkling wine or lemon flavored sparkling mineral water
- 2 oz Sovrano Limoncello liqueur, really cold !!
Put your glasses in the freezer if possible, or at least the fridge so that they are cold.
Put the raspberries on a plate; separated from each other and place in the freezer at least 15 minutes before serving time.
Gently 'smush' a couple of small mint leaves and add to each glass along with 5-6 of the frozen raspberry ice cubes.
Add Sovrano Limoncello, then the sparkling wine or lemon flavored sparkling mineral water.
Sovrano Limoncello Raspberry dessert
- 1.5 oz Sovrano Limoncello
- 1 oz Raspberry syrup
- 0.5 oz Mount Gay rum
- 0.25 oz Frangelico
Combine ingredients and shake well with ice. Pour into a coupe and garnish with a lemon peel and fresh raspberry.
Crush 1 pint of raspberries in a pan with a wooden spoon until all the berries are broken up. Add 1 cup of water and slowly bring to a boil, occasionally mashing the berries. Add one cup of sugar and simmer for 15-20 minutes. Strain upwards of 3 times and bottle. Add 1 oz of high proof vodka or neutral spirits to extend the syrup's life.