Brew Berry Spritz


United States of America

I have been a master of Italian cocktails, and I love me a good spritz. So this cocktail is a perfect pick me up refresher that you can drink all summer by the pool! Saluté!

Cocktail Inspiration

After doing research on the history of licor 43, I came across a 1960s ad campaign of girls drinking licor 43 by the pool. So I wanted to make a coffee spritz


  • 60 Ml. Licor 43 Original
  • 60 Ml. Danesi Classic Espresso
  • 15 Ml. Averna Amaro
  • 30 Ml. Prosecco
  • 1 Oz. Fresh Raspberries


Cocktail Preparation
  • Grab a cocktail shaker and throw .75 oz of fresh raspberries (approximately 4 whole raspberries) and muddle in the shaker.
  • Pour 60 ml of Licor 43, 60 ml of freshly brewed Danesi Classic Espresso, and 15 ml of Averna Amaro in the cocktail shaker with muddled raspberries in it.
  • Fill the cocktail shaker with ice and shake vigorously, until there is condensation on the outside of the shaker.
  • Grab a stemmed pint glass, and fill up with Ice.
  • Pour 30ml of Prosecco into the already shaken cocktail shaker.
  • Grab a Hawthorne strainer, and pour the shaken cocktail into the stemmed pint glass over Ice.
  • Take 3 raspberries and place on a skewer for garnish. Place the garnish on top of the drink into the foam.
Coffee Preparation
  • Grab a bag of Danesi Classic Espresso, and pour beans into the grinder hopper.
  • Flush water through the group head of espresso machine to rinse out any residue from previous extractions.
  • While rinsing out the group head, place the portafilter under the water to rinse any residue out of that.
  • Place the portafilter on the grinder basket, press the double espresso grind button and collect the finely ground coffee into the portafilter. The finely ground coffee beans should weigh 20 grams.
  • Tap the side of the portafilter to even out the finely ground coffee grounds. Grab the tamp, and press the coffee grounds down evenly. The grounds should be level across.
  • Place the portafilter into the group head, place an espresso cup under the group head and press the double espresso button.
  • The extraction should be from 20-30 seconds. The color of the extraction should lighten and get thicker. If the extraction is less than 20 seconds than it will be light and under extracted, if the extraction is over 30 seconds it will taste bitter, burnt and over extracted.
  • The crema should be an even light brown color throughout, not dark or light patches. If the crema isn't a consistent light brown color throughout, dump and repeat. This sometime happens with the first espresso of the day while the machine is heating up.
  • One double shot of Danesi Classic espresso is enough for the Brew Berry Spritz. If pouring the a prepped bottle, 60 ml is needed.
  • If preparing for service, dump espresso into a measuring cup to cool and repeat process. After espresso is cooled, pour into a bottle and store in the refrigerator no more than 2 days.

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