Adapted from Pizzicato Restaurant, Philadelphia
- 1 ounce fresh lemon juice
- 3/4 ounce simple syrup
- 15 to 20 fresh mint leaves
- 2 1/2 ounces Massa Limoncello
- Club soda
- Mint sprig, for garnish
Place the lemon juice, simple syrup and mint into a mixing glass; muddle gently. Add the Limoncello and stir to combine. Strain into an ice-filled highball glass. Top with a splash of the soda. Garnish with the mint sprig.
For more recipes, pick up the December 2001 copy of Wine Enthusiast at your local newsstand.