The main ingredient in this fruity, refreshing, and extremely brunch-appropriate cocktail is a spirit called Dimmi Liquore di Milano. Floral with a big hit of stonefruit, Dimmi is a blend of neutral grain spirit (basically a wheat vodka) and Nebbiolo grappa. It's infused with a variety of botanicals including wormwood, vanilla and rhubarb. At 35% this is a versatile spirit to play around with in low alcohol cocktails, but it's also pleasant served chilled on its own.
1.5 oz Dimmi Liquore di Milano .5 oz hibiscus liqueur (I use Fruitlab)
1.5 oz fresh grapefruit juice 1.5-2 oz Cava or Prosecco Shake everything but the sparkling wine and strain into a rocks glass. Top with Cava/Prosecco, about 1.5oz or so. Garnish with a cherry.
Annnnd, I'm back. Election Depression Hibernation is officially over. Here's an old Revival menu cocktail that had a good run. It's a snappy little drink that doesn't care what season it is, or what the weather is like. Yea, that's right. It's pink. You can deal with it, pinkies up!
- the Apparition-
1.5 oz Aquavit (we used Krogstad) .5 oz fresh lemon .5 oz off dry Riesling * .5 oz Luxardo maraschino 2 dashes Peychauds bitters Shake with ice, double strain into coupe. Garnish with a twist of lemon. *Most of us just don't have a bottle of Riesling open in the fridge, and you'll get more than acceptable results using Lillet or Cocchi Americano.