Another amazing recipe from Imbibe Magazine, this time by
Jessica Maria of Hotsy Totsy Club, Albany, California.
I had a grandmother of Italian descent, and thought this reminded me of her. I also love biscotti, so double blast from the past.
As imbibe says, liqueurs seldom form the foundation for cocktails, but why not really?
The subtle spiciness from the liqueur against the nuttiness of the amaretto, balanced against the freshness of the citrus and a finishing accent from the absinthe.
It’s all this and more.
And I’m dreaming of summer
Of just me and you now 🎶 🎶
45ml of Ancho Reyes Chile Ancho Liqueur
15ml Lime Juice- again I’m using the super juice I made
15ml Egg White – I used egg white powder, reconstituted, because I’m playing with it.
7.5ml Burnt Sugar Syrup *
7.5ml Fresh Orange Juice – I used fresh fyi 😉
Shake everything without ice until foamy, then add ice and shake hard for 20 seconds (c’mon shake that baby). Double strain into a pre chilled coupe.
Finely grated zest of your best orange.
*Burnt sugar recipe
Constantly stir 200gms (a cup) of granulated white sugar in a saucepan over medium-high het until it begins to melt. Please take care as the sugar will get very hot.
When the sugar turns dark brown and just starts to smoke, remove from the heat and immediately add 170gms (3/4cup) hot water, while keeping stirring until it’s all completely incorporated. Return to medium-high het and continue stirring until the syrup thickens and reasonably large bubbles appear. (It says dime size, but as I’m not American, I had to guess).
This will take about 3 minutes.
Let it cool and then bottle and refrigerate. It should keep about 3 weeks in the refrigerator