Adriatico Cloud Fizz

Serve in a

Garnish:

Using a Microplane grater, finely grate fresh orange zest over the foam just before serving. Keep the zest light and evenly scattered, adding enough to give a bright orange aroma without covering the surface too heavily.

How to make:

Add the whole milk and Angostura Orange Bitters into a mixing tin, then froth with a milk frother for 15–20 seconds until airy, glossy, and lightly thickened. Alternatively, dry shake hard without ice for 15–20 seconds, though a milk frother gives finer, more controlled foam.
Add Adriatico Amaretto, Rémy Martin 1738, and Lustau East India Solera into the same tin. Add the citric acid solution last, fill with ice and shake hard for 8–10 seconds until well chilled and fully integrated.
Pour 15ml chilled soda water into a chilled goblet.
Add the remaining 15ml chilled soda water directly into the shaken mixture and gently swirl to integrate — splitting the soda this way cushions the pour and distributes carbonation evenly through the drink rather than losing it on impact. Double strain slowly into the glass.
Finely grate fresh orange zest over the foam using a Microplane just before serving.