A heavy amaro, a bitter orange aperitif, a really good vermouth, and elderflower liqueur, all mixed together in a glass. This didn’t sound like a very likely combo when I first heard it, but when Jon put the drink together and gave me a sip, I was amazed. The word that comes to mind is comforting: sweet, spicy and deep. This is a drink that’s going to make a lot of appearances next fall. It’s definitely more than the sum of its parts.
Fior di Sicily
From Left Coast Libations by Ted Munat and Michael Lazar
Combine the spirits in a mixing glass, stir with ice, and strain into a cocktail glass. Flame the orange peel over the drink, then add the peel to the glass.
3 thoughts on “Fior di Sicily”
You really inspire and educate me with your cocktails. They usually have liquors in them I haven’t heard of and when you say things like “a really good vermouth” I sit up a little straighter and take notice.
Glad you like the cocktail posts! We were given a taste of Carpano Antica vermouth at one of our favorite Seattle bars, and immediately sought out our own bottle (our local liquor stores don’t carry it). It has a really pronounced flavor, very deep, and we love it. We still use Dolin for a lot of mixing, but Carpano when we want that particular taste.
Sounds amazing – can’t wait to try it