Name: Fantasticus
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rosolio Bergamotto; 25 ml Light gold rum 1-3yo; 2.5 ml Sugar syrup 'rich' (2:1)

Ingredients

1 fl oz

Italicus liqueur

⁵⁄₆ fl oz

Light gold rum (1-3 year old molasses column)

¹⁄₁₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glass

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of one tiny mint leaf from the tip of a sprig.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with a mint leaf floated on the cocktail's surface.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

0.9 standard drinks
20.46% alc./vol. (40.93° proof)
12.6 grams of pure alcohol

Comments & Discussion

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Morten Carlsbaek Premium Member 1y

I just retried this cocktail but with 5 drops of Bob's orange & mandarin bitter added. It really elevated the the cocktail, much more fresh. Do try it.

Matteo Cipolla 1y

I used Espolon Tequila Blanco, it comes out softer

Morten Carlsbaek Premium Member 2y

Very nice sweet cocktail, where you actually can taste the complexity of Italicus. The light rum gives a lift to the liqueur making it more rounded/balanced.

Peter M Premium Member 2y

This was very nice with Italicus and SelvaRey.

Jasper Van Gheluwe Premium Member 2y

Made it twice, one time with Veritas, which was pretty sweet and Italicus forward. Second time I used Clairin Communal, already more complex. After that I added some drops of lavender bitters and Lime zest to give it some extra kick 🫣

John CARR Premium Member 2y

I’m not a huge rum fan but this nicely preserves the herbal qualities of the italicus, and in fact opens them up. Sweet sour balance spot on for me.

Matthew Spritzsimmons 3y

Shook this with Jamaican rum to add a little more complexity. I think it's very appealing as an aperitif.

Nick Lavrov 4y

Very sweet - I bet it could go without the sugar syrup entirely. The Italicus and rum flavor combination is good though. I used Flor de Cana and plan on testing this out again with no syrup and different rums.