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Dopo Cena
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Dopo Cena
Serve in a Coupe glass
| 1 oz | Disaronno amaretto |
| 1 oz | Kirschwasser (cherry) eau-de-vie |
| 1⁄2 oz | Luxardo Maraschino liqueur |
| 1 oz | Lemon juice (freshly squeezed) |
| 1 barspoon | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) 2 sugar to 1 water |
| 1 dash | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 1 dash | Angostura Aromatic Bitters |
Garnish: Luxardo Maraschino Cherries
How to make:
DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Review:
Under the white head lies a dessert cocktail (Dopo Cena is Italian for 'after dinner') with aromatic cherry and marzipan flavours.
History:
Created by Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland.
Alcohol content:
- 1.4 standard drinks
- 18.27% alc./vol. (18.27° proof)
- 19.3 grams of pure alcohol
- More Modern cocktails
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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If you want this to be an amaretto sour with complex cherry notes I recommend Lazzaroni and replacing the simple with orgeat.
both are excellent but I prefer the second