A cocktail with a strong character, just as Canali‘s man. At a first taste, the sweet and velvety foam caresses your lips, while your taste buds meet the soft refreshing taste of bitterness after a few seconds. The scent of the orgeat syrup mixed with rum evokes old memories, almost of our childhood. It’s a perfect cocktail to be enjoyed as an aperitif, but also a perfect ally to accompany fish, both raw and cooked. You want my advice? Grill some fresh shrimps on bay leaves and taste that harmony of flavors! For other tasty drinks made ​​for the “Taste of Canali” project, click here. 

Recipe. FOR 1 GLASS

50 ml (1.7 fl oz) orgeat syrup + 45 ml (1.5 fl oz) Aperol + 20 ml (0.7 fl oz) Myers’s dark rum + 15 ml (0.5 fl oz) apricot liquor (apricot brandy) + 20 ml (0.7 fl oz) pasteurized albumin + 30 ml (1 fl oz) orange juice + ice .

For the base: in a glass, stir the orgeat syrup with the rum and an ice cube. Pour the liquid into the serving glass.

For the rest: in a Boston shaker, put all the ingredients and add three ice cubes. Shake for fifteen seconds, until you no longer hear the tinkling of the ice, but just the noise of the foam that is forming. Then strain the resulting liquid through a sieve (or a strainer) and  pour into the serving glass.


Credits cocktail: Oscar Cauli

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