Inspired by golden-hour aperitivo in Rome, Lucinda Sterling’s Rosa di Roma channels citrus by way of both Luxardo Bitter Bianco (which, she says, reminds her of the fragrance of oranges) and dry Curaçao. While the rich, savory notes of H by Hine Cognac shine through, it’s still floral and light on its feet.
Rosa di Roma
Lucinda Sterling, Middle Branch | New York
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Ingredients
Serving: 1
- 1 ounce Luxardo Bitter Bianco
- 1 ounce Cognac, preferably H by Hine
- 1/2 ounce dry Curaçao
- 1 ounce raspberry shrub (see Editor's Note)
- 1/2 ounce lemon juice
Garnish: mint sprig
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass over ice.
- Garnish with a mint sprig.
Editor's Note
Raspberry Shrub:
1 cup superfine white sugar
1 cup fresh raspberries
Apple cider vinegar, to taste
Combine the sugar and raspberries in an airtight container in the refrigerator for 12 to 24 hours. Strain off the pulp from the mixture. Add an equal part of apple cider vinegar, or more to taste.