Use a sharp vegetable peeler to remove the lemon peel without including the bitter white pith.
- 1/4 cup mint leaves
1/4 cup limoncello
2 tablespoons granulated sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
About 1 cup chilled Champagne, or sparkling wine
- Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds.
- Strain into small cup; discard solids.
- Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar.
- Divide limoncello mixture and lemon juice between flutes. Top with Champagne.
Makes 2 drinks.
- Drinks, Cocktails
- North American