Nonna’s Biscotto
ShakenCoupe
Ingredients
- 1½ ozAncho Reyes
- ½ ozlime juice
- ½ ozegg white
- ¼ ozamaretto
- ¼ ozabsinthe
- ¼ ozburnt sugar syrupsee notes (see notes)
- ¼ ozorange juice
Garnish: finely grated orange zest
Preparation
- 1.
Dry shake all ingredients until foamy.
- 2.
Add ice and shake hard for 20 seconds.
- 3.
Double strain into a chilled coupe.
- 4.
Garnish.
Notes
Burnt sugar syrup
Add 1 cup granulated white sugar to a saucepan over medium-high heat and stir constantly until it begins to melt. When the sugar turns dark brown and just starts to smoke, remove from the heat and immediately add 3⁄4 cup hot water (careful – it will splatter). Stir constantly until the water is fully incorporated. Return to medium-high heat and continue stirring until the syrup thickens and dime-size bubbles appear (about 3 minutes). Cool to room temp and bottle. Keeps refrigerated for up to 3 weeks.
