Testarossa Cocktail

One of the most coveted positions in the food and beverage industry is certainly that of a professional bartender. It’s such a social job—and it can be quite glamorous. Sure, it looks like fun, but don’t be fooled! It is very demanding, especially during the holiday season. I’m fascinated by the many talented mixologists I’ve met in unique and exciting venues and have been impressed with their willingness to share their most popular recipes. With my iPhone in hand I’ve recorded a few of my favorites doing what they do best: creating memorable cocktails with a little showmanship and a lot of love.

Of all the bartenders I’ve met, Guenther Kohlweiss is certainly one of the most talented, creative, and professional. He is the Chef de Bar at the Hotel Krone in Lech, Austria, and has been there for as long as I can remember.  Every year when we arrive for the holidays my family and I look forward to seeing Guenther. He’s so friendly, always happy and eager to make us feel at home. Beyond being a terrific bartender, he is one of the greatest hosts I’ve had the pleasure to know.

A long-standing member of the prestigious ÖBU (Österreichischen Barkeeper Union), Guenther shares with us the recipe for his famous Testarossa cocktail. The light, citrus flavor of prosecco, which is Italian sparkling dry white wine, makes this pretty drink even more festive, without the expense of Champagne.

Guenther serves 150 to 200 of these delicious raspberry cocktails a day during high season, and because testarossa literally means red head in Italian, I can’t help but wonder if he named this drink after the famous Ferrari or a special red-haired beauty.

It’s the perfect holiday cocktail. Cheers! 

Yield: Makes 4 cocktails