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Volare

Difford’s Guide
Discerning Drinkers (8)
Measurements in:
Serves:
1
Ingredients
3/4 fl oz Hayman's London Dry Gin
3/4 fl oz Americano bianco (chilled)
3/4 fl oz Lustau Manzanilla Papirusa Sherry (chilled)
1/4 fl oz Giffard White Crème de Cacao Liqueur
1/3 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Maple syrup
1 dash Angostura Aromatic Bitters
8 drop Chocolate bitters

How to make

Glass

Photographed in an Urban Bar 1920 Retro Coupette 15cl

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of lemon zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour

Health & Nutrition

Nutrition:

One serving of Volare contains 167 calories

Alcohol content:

  • 1 standard drinks
  • 14.52% alc./vol. (29.05° proof)
  • 14.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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History

Adapted from a recipe created by Australian bartenders Priscilla Leong and Paul Hammond.

Review

An unlikely combination of ingredients gives a pleasing, strangely almost floral flavour.

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Difford’s Shop logo
$2.66 per cocktail*

Makes a minimum of 33 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Gallery

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Comments & Discussion

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Difford’s Shop logo
$2.66 per cocktail*

Makes a minimum of 33 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.