Garnish:
Lime wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Strucchi Red Bitter Liqueur |
| 1 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 2/3 fl oz | Lime juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
I've reduced the lime juice and upped the cassis to make this bittersweet 'n' sour aperitivo a touch more approachable. Even with this reduced citrus sourness and increased berry richness, the Teresa remains on the bitter and sour side.
History:
Adapted from a recipe by Rafael Ballesteros of Spain, the Teresa came to prominence in Gary "gaz" Regan's 2003 The Joy of Mixology.
TERESA
Gary Regan, 2003
FAMILY: MILANESE DRINKS
Adapted from a recipe by Rafael Ballesteros of Spain. This drink shows a cocktailian mind at work. Campari, a bitter aperitif from Italy, is often married to fruit juices such as grapefruit juice or orange juice, but Raphael took it a step further and used crème de cassis, a liqueur made from black currants; then he added lime juice to the mix. I'm at a loss to fathom how this dedicated cocktailian put these flavours in his head, but the result drink is a complex marvel.
2 ounces Campari
¾ ounce crème de cassis
1 ounce fresh lime juice
SHAKE AND STRAIN into chilled cocktail glass.
Nutrition:
One serving of Teresa contains 228 calories.
Alcohol content:
- 1.2 standard drinks
- 15.18% alc./vol. (30.36° proof)
- 16.7 grams of pure alcohol
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