The Anise Reverie
The Anise Reverie is a shaken cocktail made with Ramazzotti - White Sambuca, served in a coupe.
- Spirit
- Liqueur
- Method
- Shaken
- Glass
- Coupe
- Ice
- Cubes
- Garnish
- Three whole star anise suspended on a cocktail pick placed horizontally across the rim, thin lemon twist curled and positioned on the surface of the drink, ground anise seed dusted lightly on the foam head
Ingredients
- 45 ml Ramazzotti White Sambuca
- 30 ml fresh lemon juice
- 25 ml simple syrup
- 20 ml Luxardo maraschino liqueur
- 15 ml egg white
- 2 dashes Angostura bitters
- splash soda water
Method
- Pour the Ramazzotti White Sambuca, fresh lemon juice, simple syrup, Luxardo maraschino liqueur, and egg white into a cocktail shaker
- Add the Angostura bitters to the mixture
- Dry shake without ice for 10 seconds to emulsify the egg white
- Add ice to the shaker and shake vigorously for 12 seconds until well-chilled
- Double strain through a fine mesh strainer into the prepared glass
- Top with a splash of soda water for lightness and effervescence
- Stir gently to integrate the soda water
Serve in a chilled coupe glass.
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