Name: Lavorato Secco
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Red bitter liqueur; 30 ml Rabarbaro liqueur; 20 ml Herboris Amaro Centerbe; 75 ml Soda from siphon

Lavorato Secco
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Serve in a Highball (max 10oz/300ml)

Ingredients:
1 oz	Strucchi Red Bitter (Campari-style liqueur)
1 oz	Amaro Sfumato Rabarbaro
²⁄₃ oz	Herboris Amaro Centerbe
2 ¹⁄₂ oz	Soda from siphon

Read about cocktail measures and measuring

Garnish: Quarter 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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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 poured from a bottle doesn't.

Nutrition:

One serving of Lavorato Secco contains 197 calories

Alcohol content:

1.3 standard drinks
11.44% alc./vol. (11.44° proof)
17.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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