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Retro Coupe| 2 fl oz | Strucchi Red Bitter Liqueur |
| 3/4 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 1 fl oz | Lime juice (freshly squeezed) |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime wedge.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with lime wedge.
Strength & taste guide:
Review:
Previously, I've reduced the lime juice (to 20ml) and upped the cassis (to 30ml) in a quest to make this bittersweet 'n' sour aperitivo a touch more approachable. However, even then, the Teresa remains on the bitter and sour side, so I've reverted to the accepted spec from Gary "gaz" Regan's 2003 The Joy of Mixology.
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 207 calories.
Alcohol content:
- 1 standard drinks
- 12.59% alc./vol. (25.18° proof)
- 14.2 grams of pure alcohol
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