Lee Zaremba concocted this drink as a tribute to a few of the places that have shaped his artistic sensibility: Txakoli nods to Spain, Meletti amaro to Italy, and Bombay Sapphire gin to Britain. “It’s a white wine cobbler with a play on words that brings it back around to the influence hip-hop has had on my bartending,” says Zaremba.
- 3 ounces Txakoli
- 1 1/2 ounces Bombay Sapphire gin
- 3/4 ounce Meletti amaro
- 3/4 ounce calamansi syrup (see Editor’s Note)
- 1/2 ounce lime juice
Garnish: pinch of salt, lime peel, toasted bay leaf
- Fill a highball glass with crushed ice, then add all ingredients. Swizzle until glass is chilled.
- Sprinkle with a pinch of salt, express the lime peel over the drink and curl next to straw with two-thirds of the peel sticking out of the glass. Add toasted bay leaf.
Mix 8 ounces of calamansi fruit purée, either from fresh fruit or frozen, with 24 ounces cold simple syrup (1:1 ratio, sugar to water). Stir until well combined. Keeps, refrigerated, for 3 to 4 days.