Biscotti Italiani
This food-inspired cocktail is the brainchild of my dear friend @rogzor and came about during our fernet-inspired cocktails R&D session for the @homebarawards (so honored to be in the top 3!). While this wasn’t one of my official entries, it’s a darn good drink and conceptually really fun. Lazzaroni makes a lovely fernet, minty but not quite as intense as branca. The Lazzaroni family is also known for making an almond biscotti. While I couldn’t locate the original, I did acquire a chocolate-dipped almond biscotti.
The almond flavor in the drink comes from the amaretto with the nuttiness accented by the bitters. The rye brings the maltiness and forms a nice backbone with the fernet. A little crème de cacao covers the chocolate dip and the absinthe perfectly mimics the delicious caraway in the cookie. The cocktail finishes with a nice minty coolness that keeps you coming back for another drink. The cookie is actually really delicious in between sips and emphases just how close the drink hits to its inspiration.
Recipe
1oz rye (I used Rittenhouse)
1oz Lazzaroni Fernet Amaro
0.5oz amaretto
0.25oz crème de cacao
1 heavy dash absinthe
2 dashes black walnut bitters
Stir all ingredients with ice until chilled. Strain into chilled glass, serve up with an orange twist and garnish with a chocolate-dipped almond biscotti. Cheers!!
