Tratto Limoncello Cocktail
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
A very dry version of French vermouth containing much less than 4% sugar.
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Stir all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a lemon twist. #stir #ontherocks
Bourbon led lemon sherbet from Cynthia Tran at Tratto Restaurant.