The Italian Connection: Why The Sgroppino al Popolari Is Summer’s Best Cocktail

Editor’s Note: This story originally appeared in Volume IV of B.H. Magazine. To get your copy (and access to future issues), subscribe here.

Thanks to intercontinental air travel, the arrival of autumn down under doesn’t necessarily spell the end of salad-and-spritz season. For globetrotting B.H. Magazine readers, a short jaunt to Hong Kong comes highly recommended.

Here, the onset of tropical spring weather inspired Lorenzo Antinori, co-founder of Bar Leone, to play around with the formula of the Sgroppino – a frosty Italian classic, somewhere between a palate cleanser and digestif.

First popularised by Venetians in the 1500s, the original beverage has made its way into the 21st century largely unchanged. No surprise, really – as Antinori himself points out, it’s hard to go wrong when your star ingredients are citrus and sorbet, whipped into a frappé-like mix with a generous splash of prosecco.

“It’s an extremely satisfying and cheeky drink,” says the man behind Hong Kong’s favourite Roman-esque watering hole, “since it plays on flavours that a broad spectrum of drinkers will enjoy.”

To make the traditional Sgroppino even more popolari (the Italian phrase Antinori uses to refer to the bar’s unpretentious cocktails), Bar Leone’s version invites grappa and Cocchi Americano to the party, adding layers of moreish floral flavour. In Australia, both are easy to obtain at your local Italian grocer.

Bar Leone’s signature Sgroppino calls for passion fruit sorbet, but Antinori encourages at-home mixologists to get creative with their own preferred flavour – one recipe, dozens of possibilities.

“My only other suggestion,” he says emphatically, “is to make sure you’ve got a high-quality sparkling wine on hand.” Good advice for life, really.

Sgroppino al Popolari Recipe:

• 5ml crème de cacao
• 10ml grappa
• 10ml Cocchi Americano Bianco
• 10ml lemon juice
• 1 scoop passion fruit sorbet
• Prosecco, to finish

Method:

1. Combine crème de cacao, grappa, Cocchi Americano Bianco, and lemon juice in a chilled coupette glass. Stir gently to combine.
2. Add a large scoop of passionfruit sorbet and top up with prosecco. Serve immediately.
3. Note: Depending on your preference, grappa may be substituted for tequila or gin.

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