Teresa

Difford's Guide
User Rating (7 ratings)

Serve in a

Coupe glass

Garnish:

Lime wedge

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz Italian red bitter liqueur
1 fl oz Giffard Noir de Bourgogne Cassis
2/3 fl oz Lime juice (freshly squeezed)
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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
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.

Gary Regan, 2003

Nutrition:

One serving of Teresa contains 112 calories.

Alcohol content:

  • 1.2 standard drinks
  • 15.4% alc./vol. (30.8° proof)
  • 16.9 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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