When I make a recipe, I always think of something extraordinary. A place, a feeling, a memory, a melody, always with a common goal: beauty. My inspirations come by mixing different elements to create the perfect formula. For the project “Taste of Canali“, I have selected aromas and colours inspired by the shapes, textures and nuances of the outfits of the famous men’s fashion brand. After Manhattan Club, Glaç age and Toddy Apricot, now it’s time for a summer cocktail, which looks like a smoothie for its consistency. Elegant on the palate and refined in its colour. The woody aftertaste of the cognac confers to it a dry taste, lightened by the lemon hints of lemon verbena and the notes of hazelnut from Piedmont. A cocktail enveloping like a double-breasted jacket. Its comfort makes it suitable for all times of the day. To be consumed strictly in good company.
Recipe. FOR 1 GLASS
30 ml (1 fl oz) Henessy cognac + 60 ml (2 fl oz) Frangelico (hazelnut from Piedmont-flavoured liqueur) + 120 ml (4 fl oz) rice milk +10 ml (0.33 fl oz) lemon verbena syrup* + 2 drops of Aztec chocolate bitters + ice.
Put all ingredients in a shaker, add ice and shake strongly for 15 seconds. In a serving glass, put some hand-crushed ice, pour the cocktail and decorate with chocolate buttons and lemon verbena.
Lemon verbena is used in herbal medicine for the preparation of herbal tea, infusions and the preparation of compresses. It is used in the kitchen to make liquors, jams, fruit salads and as a spice.
For the lemon verbena syrup: in 500 ml (17 fl oz) of water, boil 30 sprigs of lemon verbena. Add 500 g of white sugar, let it melt and let cool.
Credits cocktail: Oscar Cauli