I just made a Colletti Royale that turns Brunch Cocktails into a party centerpiece you can’t ignore.

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I am obsessed with the Colletti Royale because it tastes like a tiny scandal at brunch. I love the bright, biting bite of tequila blanco cutting through bubbles and citrus.

It feels fancy without trying too hard, which is dangerous. And the pop of chilled Prosecco makes it sing like a guilty pleasure.

I adore how it sits between Champagne And Tequila Cocktails and messy weekend Brunch Cocktails. Sophisticated but sloppy in the best way.

It wakes me up, slides down easy, and makes me want another. Simple, fizzy, a little reckless.

Bring it. I want one right now please.

Ingredients

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Bright backbone, peppery agave warmth that keeps the drink lively and a little cheeky.
Tart lime zing, wakes your palate.
Basically the sour spark that makes it pop.
Sweet orange notes, adds a classy citrus hug.
Plus it ties things together.
Soft sweetness without fuss, balances tartness.
Basically the glue that stops things biting.
Bubbly lift and freshness, makes it feel fancy.
Plus those tiny fizzy kisses.
Cools and mutes edges, gives crisp chill.
Basically the difference between flat and sharp.
Zesty oil spritz on top, smells amazing.
Plus it looks casually elegant.

Ingredient Quantities

1 1/2 oz tequila blanco

3/4 oz fresh lime juice

1/2 oz orange liqueur (Cointreau or triple sec)

1/2 oz simple syrup

2 oz chilled Prosecco or Champagne

Ice (for shaking and serving)

Small lime twist or wheel for garnish

How to Make this

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1. Fill a cocktail shaker with ice, then add 1 1/2 oz tequila blanco, 3/4 oz fresh lime juice, 1/2 oz orange liqueur (Cointreau or triple sec) and 1/2 oz simple syrup.

2. Shake hard for about 12 to 15 seconds until the shaker is very cold and slightly frosty, that chills and dilutes just right.

3. If you want a smoother sip, double strain the mix into a chilled coupe or rocks glass filled with fresh ice using both the shaker strainer and a fine mesh strainer to catch pulp and shards.

4. Slowly top with 2 oz chilled Prosecco or Champagne, pouring gently down the side of the glass so it keeps some fizz.

5. Give the drink one small gentle stir with a bar spoon to marry the bubbles with the base, dont over stir or you’ll kill the sparkle.

6. Garnish with a small lime twist or wheel, squeeze the twist over the drink first to release the oils, then drop it in.

7. Taste once, if it feels too tart add a tiny splash more simple syrup, if too sweet brighten with a squeeze more lime.

8. Serve immediately while the Prosecco is lively and cold, and remind guests to sip, not chug, so the bubbles hold up.

9. Quick hack: keep your prosecco in the freezer for 15 minutes before making the drink so it stays fizzy longer, and pre-chill glasses in the freezer too.

10. Another tip: use freshly squeezed lime and a good quality blanco tequila, it makes a huge difference even with simple ingredients.

Equipment Needed

1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring spoons (for 1 1/2, 3/4, 1/2 oz)
3. Fresh citrus juicer or handheld reamer
4. Shaker strainer plus a fine mesh strainer (for double straining)
5. Chilled coupe or rocks glass
6. Bar spoon (for the gentle stir)
7. Paring knife or vegetable peeler (for the lime twist)
8. Ice scoop or tongs and a bowl or tray for ice storage

FAQ

Can I use a different tequila or will blanco work best? A: Blanco is best for its bright, clean flavor, but reposado works fine if you want a slightly oakier, smoother drink. Itll change the vibe but still be tasty.

What can I substitute for Cointreau if I dont have any? A: Triple sec is the easiest swap. Grand Marnier is richer and orange-forward, so use a little less if you go that route.

How do I keep the Prosecco from going flat when I mix the cocktail? A: Shake the tequila, lime, liqueur and syrup with ice first, strain into a chilled glass, then gently top with cold Prosecco or Champagne. Pour slowly over the back of a spoon if youre worried about foam.

Can I make this ahead for a party? A: Make the base (tequila, lime, liqueur, simple syrup) ahead and chill it, but add the Prosecco right before serving so it stays fizzy. Stored base will keep 24 hours in the fridge.

How sweet is this and can I reduce the sugar? A: It has a balanced sweet-tart profile. Cut the simple syrup to 1/4 oz or skip it if your Prosecco is super sweet or you like it drier.

Any tips for garnishing or presenting? A: A small lime twist or wheel is classic. If you want fancy, flame the twist quickly over the glass to release oils, but be careful. Serve in a chilled coupe or rocks glass with one large ice cube for a slower melt.

The Colletti Royale Is A Refreshing Tequila Cocktail With A Twist Recipe Substitutions and Variations

Tequila blanco: swap with reposado for a smoother, slightly oaky flavor, or use mezcal for a smoky twist (if you want less agave, plain vodka also works).
Orange liqueur (Cointreau or triple sec): try Grand Marnier for richer, cognac notes, or use orange curaçao; a splash of fresh orange juice plus a tiny bit of sugar can stand in too.
Simple syrup: replace with agave nectar for a more complementary sweetness, or use honey syrup (honey warmed and thinned with equal water) for floral depth.
Chilled Prosecco or Champagne: substitute with dry cava, a dry sparkling rosé, or even a quality dry sparkling wine from your region for similar bubbles and brightness.

Pro Tips

1) Pre chill everything you can. Pop the Prosecco in the freezer for 10 to 15 minutes and stick your glass in there too. Cold bottle and cold glass keep the bubbles alive longer and the drink stays crisp. Just dont forget the bottle in there forever or it might pop.

2) Double strain and shake hard. Shake about 12 to 15 seconds so it gets really cold and slightly frosty, then use the shaker strainer and a fine mesh sieve when you pour. That gets rid of pulp and tiny ice shards so the sip is smooth, not gritty.

3) Treat the bubbles gently. Pour the Prosecco slowly down the side of the glass and only give one small gentle stir to combine, or youll flatten it. If it tastes too tart add a tiny splash more simple syrup, if its too sweet squeeze a little more lime and try again.

4) Use fresh lime and a good blanco tequila, and don’t skip the twist. Fresh juice makes a huge difference, and when you twist the lime skin over the drink squeeze the oils into the surface then drop it in. Little details like that change a cocktail from fine to really good.

The Colletti Royale Is A Refreshing Tequila Cocktail With A Twist Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Colletti Royale that turns Brunch Cocktails into a party centerpiece you can't ignore.

Servings

servings

Calories

255

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring spoons (for 1 1/2, 3/4, 1/2 oz)
3. Fresh citrus juicer or handheld reamer
4. Shaker strainer plus a fine mesh strainer (for double straining)
5. Chilled coupe or rocks glass
6. Bar spoon (for the gentle stir)
7. Paring knife or vegetable peeler (for the lime twist)
8. Ice scoop or tongs and a bowl or tray for ice storage

Ingredients

1 1/2 oz tequila blanco
3/4 oz fresh lime juice
1/2 oz orange liqueur (Cointreau or triple sec)
1/2 oz simple syrup
2 oz chilled Prosecco or Champagne
Ice (for shaking and serving)
Small lime twist or wheel for garnish

Directions

Fill a cocktail shaker with ice, then add 1 1/2 oz tequila blanco, 3/4 oz fresh lime juice, 1/2 oz orange liqueur (Cointreau or triple sec) and 1/2 oz simple syrup.
Shake hard for about 12 to 15 seconds until the shaker is very cold and slightly frosty, that chills and dilutes just right.
If you want a smoother sip, double strain the mix into a chilled coupe or rocks glass filled with fresh ice using both the shaker strainer and a fine mesh strainer to catch pulp and shards.
Slowly top with 2 oz chilled Prosecco or Champagne, pouring gently down the side of the glass so it keeps some fizz.
Give the drink one small gentle stir with a bar spoon to marry the bubbles with the base, dont over stir or you'll kill the sparkle.
Garnish with a small lime twist or wheel, squeeze the twist over the drink first to release the oils, then drop it in.
Taste once, if it feels too tart add a tiny splash more simple syrup, if too sweet brighten with a squeeze more lime.
Serve immediately while the Prosecco is lively and cold, and remind guests to sip, not chug, so the bubbles hold up.
Quick hack: keep your prosecco in the freezer for 15 minutes before making the drink so it stays fizzy longer, and pre-chill glasses in the freezer too.
Another tip: use freshly squeezed lime and a good quality blanco tequila, it makes a huge difference even with simple ingredients.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.