Arthur & Son’s Limoncello Spritz
Pretty soon, chef Joe Isidori will be bringing his family’s brand of Italian-American cooking, Arthur & Son’s, from the West Village to their brand new Bridgehampton outpost (203 Bridgehampton-Sag Harbor Turnpike) starting Thursday, June 6 (the meatballs… get the meatballs! They have fresh ricotta in them and they are a little bit on the life-changing side of things; no lie).
The new digs out here promise a fun vibe and a gather-round, abbondanza ethos. But next to that ricotta cheese, there’s another secret: the cocktails are pretty darned good. The spirit of Italian aperitifs is alive and well on Isidori’s dedicated Spritz menu, and he was kind enough to loan us one of his faves, just to whet your appetite and whistle for all that’s come here. A little sweet, a little tart, this limoncello riff on the classic is a great way to kick off Memorial Day weekend with a smile, a presto.
Print Recipe
Limoncello Spritz
For the cocktail
- 2 oz limoncello
- 1/2 oz fresh lemon juice
- 2 oz club soda
- 1 – 2 oz brut-style Prosecco
Fill a wine goblet or highball glass with ice.
Pour in the limoncello, lemon juice and sprite. Give it a little stir.
Top with Prosecco. Cin-cin!
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
