I’ve had this drink on my brain since last September when I read A Thousand Days in Venice for Cook the Books Club. I made a glass then, but I felt like the vodka was too heavy handed and I wasn’t thrilled with my pictures.
Fast forward a year later and I had homemade lemon gelato in my freezer, lemon vodka on my counter, and vodka marinated blackberries marinating in the refrigerator. Oh yeah, it was totally time to revisit this one.
For this revised recipe, I cut the vodka by half and used the lemon infused version instead of plain. It made all the difference in the world! The end result is something like a blended mimosa float only with lemon instead of orange!