Quattro Barbie e Fragolino

Marianna De Leo | Pagani, Italy

Marianna Di Leo revisits Italy’s version of the Long Island Iced Tea, known as the Quattro Bianchi e Fragolina for a cocktail bar in Pagani, near Naples, where she was tasked with creating a drink inspired by Italian culture. In her take, tequila becomes the primary base, complemented by small measures of gin, triple sec and mezcal for structure, alongside a strawberry-pisto cordial (pisto is a traditional Italian spice blend). “The balance of the drink is completely different,” says Di Leo. “We wanted to serve it in a modern key, more technical but not too complex.”

Ingredients

Serving: 1

  • 1 ounce tequila
  • 1 ounce tequila
  • 1 teaspoon gin
  • 1 teaspoon gin
  • 1 teaspoon mezcal
  • 1 teaspoon mezcal
  • 1 teaspoon triple sec
  • 1 teaspoon triple sec
  • 1 1/4 ounces strawberry and pisto cordial (see Editor's Note)
  • 1 1/4 ounces strawberry and pisto cordial (see Editor's Note)

Directions
  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a rocks glass over a large ice cube.
Editor's Note

Strawberry and Pisto Cordial
1 teaspoon vodka
2 1/4 ounces pisto infusion (see below)
1 ounce strawberry syrup
1 teaspoon gum arabic
1 1/2 grams citric acid

Add all components of the cordial to a graduated carafe, then stir until the powdered acid is dissolved.

Pisto Infusion
5 grams cinnamon sticks
3 grams whole cloves
6 grams star anise pods
3 grams Sichuan peppercorns
5 grams coriander seeds
500 grams water

In a saucepan, gently toast the spices until fragrant. Add water. Boil at 120°C (about 250°F) for 8 minutes. Leave to infuse for 4 minutes. Strain into a Super Bag (or through other very fine mesh) and allow to cool. Store in the refrigerator for up to 2 weeks.