Name: Pink Mist
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rosolio Bergamotto; 30 ml Red bitter liqueur; 15 ml Bianco/blanc/blanco vermouth; 15 ml Amontillado sherry; 2 dash Lemon bitters

Pink Mist
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Photographed in an UB Retro Coupe 1920 7.75oz

Ingredients:
1 ¹⁄₂ oz	Italicus liqueur
1 oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₂ oz	Strucchi Bianco Vermouth
¹⁄₂ oz	Lustau Amontillado Los Arcos Sherry
2 dash	Fee Brothers Lemon Bitters

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth, Amontillado sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Softy bittersweet aperitif with zesty bergamot.

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History:

Adapted from a recipe created by Dario Doimo at Mr Coco in Las Vegas, USA. This cocktail was awarded 2nd place in the 2019 Italicus Art of Aperitivo Challenge.

Nutrition:

One serving of Pink Mist contains 196 calories

Alcohol content:

1.2 standard drinks
16.37% alc./vol. (16.37° proof)
17.3 grams of pure alcohol

More Aperitivo/aperitif cocktails
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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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Werd Bmocsil

12th June at 23:45

Deliciously different!
Making Italicus the base and Sherry an adjunct is mind-boggling.

Sean Baron

17th September 2023 at 23:03

I love this. I’m a huge fan of Italicus already, and I’m surprised I’ve not tried this already. The combination of ergamot and Campari is interesting, and the bitterness of the Campari is tempered by both the Italicus and the Amontillado, which also adds a slight woody note. Very drinkable and perfect for a late summer evening.

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