I originally saw the Abruzzese Royale on the Pineville Tavern’s (in Bucks County, Pennsylvania) Instagram page and saved a screenshot as I thought it looked like the perfect winter cocktail. While I was doing some research on the Abruzzese Royale, I discovered that it’s a slight variation of the Colletti Royale. I decided to make the Colletti Royale since I had a recipe.
Why is this a perfect winter cocktail? It’s made with freshly squeezed blood orange juice and lime juice. Citrus is always at its best during the winter plus it’s a nice reminder of warmer weather when it’s cold outside. To quote the Pineville Tavern – it’s “liquid sunshine.”
Think of the Colletti Royale as margarita meets Champagne (or sparkling wine). What could be better than that? The ingredients that go into the shaker to start are mostly what you’d find in a good quality margarita – reposado tequila (aged two to eleven months), citrus juice, and Cointreau (a step up from triple sec). Add to that some St. Germain (elderflower liqueur) and a few dashes of orange bitters.
Julie Reiner is the creator of the Colletti Royale and co-owner of Clover Club, Leyenda and Milady’s – all cocktail bars in New York City. Reiner recommends a Rosé Champagne to top off this drink. While I adore any reason to open a bottle of Rosé Champagne, if you’re looking to spend a bit less, track down a French Crémant which is made using the same method to make Champagne but comes from one of eight regions outside of Champagne. It’s often as good as some Champagnes and less expensive. It’s a well kept secret.
This cocktail can be served in a highball glass or wine glass (with stem or without). It has a nice balance of tartness and sweetness with that smooth tequila finish. The color comes from the blood orange and Rosé Champagne. It may seem like a lot of ingredients, but you likely have most (if not all) at home.
| Colletti Royale | | Print |
- 1-1/2 ounces reposado tequila
- ½ ounce Cointreau (orange liqueur)
- ½ ounce St. Germain (elderflower liqueur)
- ½ ounce blood orange juice, freshly squeezed
- ½ ounce lime juice, freshly squeezed
- 2 dashes orange bitters (see Notes)
- Rosé Champagne or sparkling wine (preferably rosé), approximately 3 ounces
- Garnish with blood orange wheel
- Fill a cocktail shaker with ice and add tequila, Cointreau, St. Germain, blood orange juice, lime juice and orange bitters. Shake for about 10 seconds or until well chilled.
- Strain into a highball or wine glass filled with ice.
- Top with Champagne or sparkling wine – about 3 ounces.
- Garnish with a blood orange wheel.
Source: Variation of a recipe from Liquor.com
Oh Tequila is Not my friend (Kappa Delta Formal was the absolute Last straw!) but this recipe sounds so Amazing, that I’m willing to risk it! Cheers, David
David – Ah, yes, the bad tequila story from college! If you do make this, good tequila will make all the difference!