Your Easter Cocktail: The Primavera Cup

The Primavera1.jpgSpring, spring, spring, spring, spring, SPRIIIIIINNNNNGGGG! It’s finally here! And with it comes a whole batch of inspired, fresh flavors. In lieu of chocolate bunnies and marshmallow chicks today, make this herbaceous, springtime treat.

The Primavera Cup all.jpgGalliano Liqueur is absurdly underused in cocktails. It is occasionally used as a digestif in Italy but most people associate it with the Harvey Wallbanger cocktail made popular in the 50s and 60s. I think everyone should have a bottle of this in their home bar. As far as herbaceous liqueurs go, it’s one of the most versatile. And the vanilla top note tends to lend a cream soda taste to cocktails, especially in bubbly tipples. To me, it tastes like spring. Now, let’s hop to it!

The Primavera CupiIngredients.jpg2 oz Gin
2 oz grapefruit juice
3/4 oz Galliano Liqueur
San Pelligrino Limonata
4 sprigs basil

Muddle two sprigs of basil at the bottom of a shaker. Add ice, gin, grapefruit juice and Galliano Liqueur. Shake until chilled. Strain into an ice-filled Collins glass. Top off with San Pelligrino Limonata. Garnish with basil.

Cheers, my Easter Foxes!
xox
bunny

3 Comments on Your Easter Cocktail: The Primavera Cup

  1. Renee @ Awesome on $20
    April 28, 2014 at 12:27 am (4 years ago)

    I’m trying to open my mind to herbs in cocktails and learn to drink like a grown up. I’m so intrigued by this.

    Reply
    • Prairie Rose
      April 28, 2014 at 8:43 am (4 years ago)

      A good way to try herbs out in cocktails is to shake them up with the rest of your ingredients and finely strain, so you can just get the flavor without having to eat a bunch of herbs in the process. Mint is the gateway…but basil is lovely. The pic has more basil than I would normally use. Personally, I just like a pretty garnish (not to be consumed).

      Reply
  2. Cesar H
    March 1, 2016 at 4:05 am (2 years ago)

    I dont know howfar the herbs concept will workout in cocktail, but eager to try. Thanks for the blog, mate.
    Cheers!!!

    Reply

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