An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
Known locally as “il Specialino,” this naturally colored Americano is made with Trebbiano wine base infused with a proprietary mix of alpine herbs and spices; 17% ABV.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
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 carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Add the Strega, cognac, Cappelletti, lemon juice, and bitters to a wine glass. Add cracked ice and stir until chilled. Top with sparkling wine. Garnish with an orange twist.
Adapted from Will Elliott, Maison Premiere, Brooklyn, NYC.
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