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Here are a few great Italian cocktails. You can make them a part of your digestivo course following a nice Italian meal or they can stand alone as refreshing summer beverages.

The first one is called "Tiziano," named for the famous Italian Renaissance painter, Tiziano Vecelli, better known as Titian. His application of various shades of red inspired restaurateur Giuseppe Cipriani, of Harry's Bar in Venice, to invent the following concoction:

1 bottle Prosecco, (or other sparkling wine) chilled
1 1/2 cups grape juice, chilled
Ice, optional
1 lemon, sliced into thin rounds
Chopped mint leaves, for garnish

Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice, if desired. Garnish with lemon slices and mint leaves. Serve.

While we're visiting Harry's, let's sample another of his famous creations, the Bellini. The ever-inventive Cipriani was taken with the unique pink color of a garment in a painting by 15th-century Venetian artist Giovanni Bellini, so he named his new peach puree concoction the Bellini. You make it like this:

1 oz white peach puree
5 oz chilled Prosecco

Using fresh, ripe, and peeled white peaches, puree them to a very smooth consistency. If white peaches are unavailable, you can use a commercial peach puree. Pour the puree into a champagne flute, then add the Prosecco. Serve.

Non-alcoholic versions of these creations can be made by substituting a sparkling white grape juice for the Prosecco.

Or you might try a "Limoncella con Menta."

Limoncello is one of the most well known Italian liqueurs. It is produced primarily in the southern coastal areas of Italy. This recipe employs limoncello as the main ingredient in a delicious lemon spritzer made with just a touch of mint. You can buy commercially produced limoncello,(Luxardo, for instance),or you can make your own as follows:

10 large lemons
1 (750-ml) bottle 100-proof vodka
2 1/2 cups sugar
2 1/2 cups water

Peel the lemons in long strips and place the peels in a one-quart Mason jar, or other tightly sealable glass container. Be careful to use only the outer part of the peel. The pith, the white part underneath the peel, is too bitter and would spoil your limoncello. Pour the vodka over the peels and screw on the lid. Allow the peels to steep in the vodka at room temperature for about a week.

In a large saucepan, stir the sugar and water over medium heat until the sugar dissolves. Cool completely, then stir in the vodka mixture. Strain the liquids into bottles, pressing on the peels to extract as much liquid as possible. Discard the peels after extracting the juice. Seal the bottles and refrigerate for at least four hours and up to a month.

To make the limoncello spritzers:

Ice cubes
1 cup fresh mint leaves
1 cup club soda

Fill a tall glass about halfway with ice. Coarsely crush the mint leaves into the ice. Pour some limoncello over, and stir to blend. Add a splash of club soda and serve.

Godere responsabilmente! (Enjoy responsibly!)

Learn more about this author, Ron James.
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