Mix Summer Sips with Zonin Coastal Lemon Spritz

A Modern Twist on Limoncello: Zonin Coastal Lemon Spritz, Taste the Amalfi Coast at Your Doorstep!

Perfect for summer sipping, Zonin Coastal Lemon Spritz is bold, energetic, zesty and has authentic citrusy notes that are a nod to Italy’s famous lemon regions. Cocktail lovers are brought to the shores of the Amalfi Coast each time they pop open the new Zonin Coastal Lemon Spritz. Created by the Zonin family and its 200 years of wine-making excellence, it’s the first Spritz to market, ready-to-serve and straight from the source!

The taste of lemon complements a variety of cocktails, and Zonin Coastal Lemon Spritz brings that extra something to classic drinks. Check out these easy to make cocktail recipes made with the Spritz:

Coastal Spritz

Ingredients:

  • Zonin Coastal Lemon Spritz
  • Ice
  • Lemon Slice
  • Rosemary Sprig (for garnish)

Preparation: Chill, serve. Garnish with a dehydrated lemon wheel and rosemary sprig.

Sorrento Sangria

Ingredients:

  • 2 oz. Zonin Coastal Lemon Spritz
  • 1 oz. Sparkling Water
  • Fresh blueberry
  • Fresh mint (for garnish)

Preparation: Fill highball halfway with crushed ice. Pour the cocktail mixture over ice in each glass. Garnish with mint sprigs and dehydrated lemon wheels.

Almafi Martini

Ingredients:

  • 2 oz. Zonin Coastal Lemono Spritz
  • 1 1/2 oz. gin
  • 1/2 oz lemon juice
  • Fresh mint and lemon peel twist (for garnish)

Preparation: Shake all the ingredients except Zonin very well with ice and strain in a Martini glass. Finish by pouring Zonin Coastal Lemon Spritz in the glass and garnish with a dehydrated lemon wheel and mint sprig.

Margarita Spritz

Ingredients:

  • 2 oz. Zonin Coastal Lemon Spritz
  • 1 1/2 oz Tequila
  • 1 oz lemon juice
  • 1 oz simple syrup
  • Tajin Salt Rim
  • Lemon slice (for garnish)

Preparation: Rim glass using lemon juice around rocks glass and tajin salt. Shake all ingredients except Zonin Coastal Lemon Spritz very well with ice. Strain over fresh ice in rimmed glass.

Italy is never far away when you open a bottle of Zonin’s Coastal Lemon Spritz! Zone-In™ today and see what all the buzz is about with a free sample request of this innovative Italian creation. Its tart and zing is an invigorating start to a season of celebrations where you’re truly treasuring every special moment.

The post Mix Summer Sips with Zonin Coastal Lemon Spritz appeared first on Chilled Magazine.



from Cocktails Archives | Chilled Magazine https://ift.tt/kMp7dWj
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more