Featuring flavors inspired by ancient Rome, this drink is thrown, meaning it’s mixed by pouring the liquid from one tin to another, rather than shaking or stirring. An “acqua di posca” references flavors of the empire and those found in ITALICUS bergamot liqueur.
Eternity
Korab Loga | Cheshire, Connecticut
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Ingredients
- 1 1/2 ounces ITALICUS Rosolio di Bergamotto liqueur
- 1 1/2 ounces acqua di posca (see Editor’s Note)
- 1 1/2 ounces trebbiano
- 1/2 ounce succo di bergamotto (bergamot juice, can be purchased online)
Garnish: elderflower water, in an atomizer; focaccia, cheese and grapes
Directions
- Combine all ingredients in a shaker tin with ice.
- Using a strainer, throw the liquid from one tin to the other, from a higher distance.
- Pour from a higher distance into a chalice glass (with no ice).
- Spray elderflower water 2 to 3 times around the glass.
- Serve on a marble coaster with focaccia, cheese and grapes.
Editor's Note
Acqua di Posca
Acqua di posca is a combination of mineral water, Italian herbs, spices, leatherwood honey, dried bergamot and citron peel.
300ml water, preferably Acqua Panna
Half of the peel from one bergamot, dried
Half of the peel from one citron, preferably from Sorrento, Italy, dried
Leaves from one three-inch rosemary sprig (torn, discard the stick)
2 basil leaves, torn
2 sage leaves, torn
2 cracks of fresh black pepper
2 to 3 saffron threads, preferably Navelli
pinch of sea salt, preferably Maldon
1 bar spoon of Tasmanian leatherwood honey
1. Add all ingredients except the honey to a glass container. Let sit at room temperature, stirring occasionally.
2. After 1 hour, strain all the contents through a cloth to yield a clear liquid.
3. Add leatherwood honey to liquid and stir to dissolve.
4. Bottle and refrigerate.