Lavorato Secco

Serve in a

Garnish:

Half orange slice wheel on rim

How to make:

POUR first 3 ingredients (all pre-chilled) into chilled glass (no ice) and top with chilled soda water dispensed from a soda gun/siphon.

Review:

Like the original Lavorato Secco served at Milan's Camparino bar, this is bittersweet, herbal, and superbly palate cleansing. The cocktail in the photograph is made using my precious old bottle of Zucca Herboris Amaro Centerbe but as this is near impossible to obtain perhaps substitute with equal parts Centerba Esprit Potabile liqueur and Cynar (a blend not as dry and bitter as Herboris Amaro Centerbe). I double carbonate (WARNING – can be dangerous!) my soda siphon to replicate the effect of the bar's seltzer gun.

Variant:

Negroni del Professore

History:

Adapted from a famous cocktail served at the Camparino Bar in Galleria Vittorio Emanuele, Milan, Italy. The original is made with equal parts Rabarbaro Zucca, Campari, and Zucca Herboris Amaro Centerbe, an ingredient made by Zucca exclusively for Camparino Bar. These first three ingredients are charged with a jet of seltzer water squirted into the glass using a special soda gun. This invigorates the cocktail in a way that soda water simply poured from a bottle doesn't.

Nutrition:

One serving of Lavorato Secco contains 66 calories.

Alcohol content:

• 1.2 standard drinks
• 11.26% alc./vol. (22.52° proof)
• 17.5 grams of pure alcohol