El Resentin
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El Resentin
Photographed in an UB 1910 Old Fashioned 10.5oz
| 1 oz | Cynar or other carciofo amaro |
| 2⁄3 oz | Grappa di Moscato |
| 1⁄2 oz | Muyu Chinotto Nero liqueur |
| 1⁄2 oz | Ambrato/ambre/amber vermouth |
| 1⁄6 oz | Cold brew coffee |
| 5 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Ambrato/ambre/amber vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
This grappa-laced cocktail has layers of coffee-led herbal complexity.
History:
Adapted from a recipe created in February 2025 by Davide Segat at the excellent Side Hustle in Covent Garden, London, England. (David specifies Cynar, Grappa Poli Morbida Moscato, Muyu Chinotto liqueur and Martini Ambrato.)
Resentìn means "to rinse" in the Venetian dialect and refers to the Venetian tradition of pouring a splash of grappa into a coffee cup after the espresso it contained has been drunk, swirling to collect the crema from the espresso with the grappa, and then drinking the coffee-infused grappa.
Nutrition:
One serving of El Resentin contains 130 calories
Alcohol content:
- 1.1 standard drinks
- 17.81% alc./vol. (17.81° proof)
- 15.2 grams of pure alcohol
- More After dinner/digestif cocktails
- More Aperitivo/aperitif cocktails
- More Herbal cocktails
- More Nightcap/sipping 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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