Teresa

Σερβίρεται σε:

Γαρνιτούρα:

Lime wedge

Πώς φτιάχνεται:

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

Αξιολόγηση:

I've reduced the lime juice and upped the cassis to make this bittersweet 'n' sour aperitivo a touch more approachable. Even with this reduced citrus sourness and increased berry richness, the Teresa remains on the bitter and sour side.

Ιστορία:

Adapted from a recipe by Rafael Ballesteros of Spain, the Teresa came to prominence in Gary "gaz" Regan's 2003 The Joy of Mixology.

TERESA
FAMILY: MILANESE DRINKS
Adapted from a recipe by Rafael Ballesteros of Spain. This drink shows a cocktailian mind at work. Campari, a bitter aperitif from Italy, is often married to fruit juices such as grapefruit juice or orange juice, but Raphael took it a step further and used crème de cassis, a liqueur made from black currants; then he added lime juice to the mix. I'm at a loss to fathom how this dedicated cocktailian put these flavours in his head, but the result drink is a complex marvel.
2 ounces Campari
¾ ounce crème de cassis
1 ounce fresh lime juice
SHAKE AND STRAIN into chilled cocktail glass.

Gary Regan, 2003

More cocktails by Rafael Ballesteros

Nutrition:

228 θερμίδες

Alcohol content:

• 1.2 standard drinks
• 15.18% alc./vol. (30.36° proof)
• 16.7 grams of pure alcohol