Thursday, January 28, 2016

Italian 57

Italian 57

Has there ever been a cocktail as pretty as the Italian 57? I had so much fun taking pictures of it. I couldn't seem to get a bad shot. And it tastes just as bright and beautiful and eclectic as it looks.

It was the photo of the Italian 57 on Imbibe's website that first made me put it on my list, quite some time ago. I'm not sure I would have gone for a cocktail with amaretto as its main ingredient if I hadn't seen the beautiful pink hue and fun garnish. It looks like it has since been removed; I had to hunt it down on Pinterest so that I could properly replicate the look of the blood orange and rosemary.

Italian 57

Everything about the Italian 57 is lovely. It's very aromatic, with the beautiful scent of amaretto and rosemary filling your nose with every sip. First you taste sweet almond and blood orange, and then you're hit by the sharp tartness of the lemon and marmalade. It's a remarkably crafted cocktail with a very unique flavor. The one thing I don't understand is the gin. Is 1/4 oz. really adding much to the finished product? I suppose I'll have to make one without it, or maybe with more of it, to figure out how it fits in.

I did increase the amount of sparkling rosé in the recipe, from 1/4 oz. to 3/4 oz. Without it, the flavor was so incredibly sweet and tart that it was almost overwhelming. I found that a bit more rosé helped to space it all out on your tongue.

History: The Italian 57 was the winner of the 2011 Disaronno Mixing Star Competition. It was developed by Chicago bartender Debbi Peek.

Italian 57

Italian 57

1 oz. amaretto (Disaronno recommended)
1/4 oz. gin
1 oz. lemon juice
1/2 oz. blood orange juice
1 barspoon orange marmalade
10 fresh rosemary needles
3/4 oz. sparkling rosé (Martini & Rossi recommended)

In the bottom of a shaker, muddle orange juice, blood orange juice, marmalade, and rosemary. Add gin and amaretto. Fill with ice and shake until chilled. Double-strain into a cocktail or coupe glass and top with the sparkling rosé. Garnish with a blood orange wheel and a sprig of rosemary.

Recipe adapted from Imbibe.

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