City Pulse

By Meredith Clinton Bell

Just in time for summer, Häagen-Dazs’ new line of gelato is hitting the shelves. Inspired by everything Italian, the refreshing flavors include the likes of Black Cherry Amaretto, Sea Salt Caramel and Cappuccino.

In honor of the new sweet creams, artists from all genres — a jewelry designer, songwriter, pastry chef and glass blower to name a few — were commissioned to create original works to emulate the different flavors.

One of those artists was mixologist Troy Sidle, partner at Pouring Ribbons in the East Village, who…you guessed it…whipped up some original cocktails with “gelato” on the ingredients list. And he was nice enough to share the recipes. Impress your friends at your next girls’ night with these gems.

Bello Rosmarino

Ingredients:
1.5 oz vodka
.5 oz fresh lemon juice
5 raspberries
1 fresh rosemary sprig
1 scoop Häagen-Dazs Limoncello Gelato

Directions: Muddle the raspberries and rosemary; then add lemon juice, vodka and ice. Shake lightly and pour into a rocks glass. Add the scoop of gelato to top it off and garnish with a rosemary sprig. Serve with a spoon for added enjoyment.

In the Moment

Ingredients:
2 oz melted Häagen-Dazs Limoncello Gelato
1.5 oz vodka
.75 oz fresh lemon juice
5 sage leaves

Directions: Add everything together in your shaker and don’t forget the ice. Shake it hard and strain into a tall Collins glass. Top with soda and garnish with a lemon wedge.

Who knows, once you get mixing, gelato may be in all your summer drinks. Enjoy.

Originally published May 2013
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