Bourbon is the perfect base spirit for this pastry-inspired cocktail, as the smooth vanilla and caramel notes blend elegantly with the beautiful flavours of biscotti di Ceglie, sending us back to nostalgic moments in Italy.
Recipe: Ben Townsend (Toronto, Ontario)
Photo: Reece Sims
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This cocktail is part of our Bourbon Cocktail Challenge 2024 in partnership with Cheers! Spirits from the USA.
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by bartender Ben Townsend, in Toronto, Ontario, “inspired by my love for travel, food, and mixology, this cocktail is a tribute to a moment I had while exploring southern Italy. Amidst the charming ambiance of a café, I discovered biscotti di Ceglie, a delightful treat harmonizing the flavours of cherry, almond, coffee and lemon. This culinary delight inspired me to craft a cocktail that would echo its essence.“
Biscotti di Ceglie
Difficulty: ModerateFlavor Camps: Nutty, Sour, Fruity
Ingredients
1.25 parts Amaretto
1 part Bourbon
3/4 parts fresh Lemon Juice
4 fresh cherries
4 dashes Coffee Bitters
1 straw Vegan Foamer (or egg white)
Directions
- Pit four fresh cherries, then muddle in a shaker with Amaretto, Bourbon and lemon juice.
- Add coffee bitters and foaming agent.
- Dry shake, then shake with ice.
- Double-strain into a chilled Nick & Nora glass.
- Garnish with a lemon twist.
Notes
- This cocktail is one of the finalist recipes in our June 2024 Cocktail Challenge.
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