Serve in aCoupe glass
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)|
Read about cocktail measures and measuring.
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.
Adapted from a recipe by Rafael Ballesteros of Spain, the Teresa came to prominence in Gary "gaz" Regan's 2003 The Joy of Mixology.
TERESAGary 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.
One serving of Teresa contains 112 calories.