1 oz Italicus1 oz Cynar1 oz amontillado sherry1 tsp grapefruit oleo saccharum1 dash orange bitters
instructions :
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled rocks glass.
Express a lemon swath and use as garnish.
Grapefruit Oleo Saccharum:
- 400 grams sugar
- 5 grapefruits
- 200 grams hot water
Combine grapefruits zests with sugar and stir to completely coat the peels.
Place it in a plastic bag and close tighten. Let sit at room temperature 24 hours.
Pour the hot water over it, stirring until the sugar is dissolved. Strain out the peels, let cool, and store in the refrigerator for up to a month.
source :
created by Hayley Wilson from Hunt + Alpine Club (Portland, Maine)
punchdrink.com