Name: Stone Cold Fruit
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 30 ml Orange Curaçao; 7.5 ml Red bitter liqueur; 7.5 ml Amaro Lucano; 7.5 ml Vermouth alla vaniglia; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1)

Stone Cold Fruit
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
1 oz	Orange Curaçao liqueur
¹⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₄ oz	Lucano amaro
¹⁄₄ oz	Carpano Antica Formula Vermouth
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Tart and dry with zesty orange and lemon. Mouth puckeringly refreshing.

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History:

Adapted from a recipe by Lana Gailani (Seamstress and Holiday Cocktail Lounge), New York City, USA. Cocktail courtesy of gazregan.com.

More cocktails by Lana Gailani

Nutrition:

One serving of Stone Cold Fruit contains 298 calories

Alcohol content:

1.9 standard drinks
19.47% alc./vol. (19.47° proof)
26.3 grams of pure alcohol

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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Justine Fehley

19th April at 20:48

So this is basically a White Lady with a bunch of extra stuff. I don't like those, but thought I'd give this a shot. Way to much orange. Doubling the amount of red bitter turned it from mediocre to decent. Reducing the curaçao and using a spicy gin might improve this. I used Red Door Gin, Pierre Ferrand Dry Curaçao, and Inferno Bitter. I'll still give it a 4 because my wife thought it was great.

Calvin Grant

15th May 2021 at 03:55

Lovely cocktail. Just got a bottle of Lucano for the Beelzebub and found this recipe. I used Dry Curacao. Perfectly balanced sour, bitter, and fruity richness.

JOHN WUORINEN

9th April 2022 at 21:25

Good stuff here.

David M.

30th October 2020 at 03:29

Enough ingredients for it to be a Tiki drink. You would never expect this combination of ingredients to make a drink that tastes so fruity. Well-named!

David M.

31st October 2020 at 04:19

Also, for a drink that’s almost all booze, it’s deceptively light and fruity. “Dangerous!”, my wife says.

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