Grassoide Ferro Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Times, Seasons & Occasions

Grassoide Ferro Cocktail image

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.



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Review:

This simple but brilliantly complex aperitif-cum-digestif cocktail dates from the 1930s when it, and most other cocktails were shaken. Don't allow modern bartending convention to stir such a cocktail detract from its sublimeness.

History:

Adapted from a recipe in Elveio Grassi's 1936 book Mille Misture.

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