101 Best New Cocktails: Piano by Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

by Gaz Regan · Sunday, December 28th, 2014 · 101 Best New Cocktails, 101 Best New Cocktails 2014


Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

101BNC - Copy - Copy

Piano Sam Nelis

52.5 ml (1.75 oz) Castello Banfi Grappa Di Brunello

7.5 ml (.25 oz) Meletti SambucaPiano

30 ml (1 oz) fresh lemon juice

15 ml (.5 oz) Hibiscus Syrup*

1 egg white

Oils from a lemon twist as an aromatic garnish (release the oils then discard the twist)

5 drops of Angostura bitters dashed on the top of the drink as a second aromatic garnish

Add all of the ingredients to a mixing glass and vigorously dry shake for about 20 seconds.  Add ice and shake for an additional 10 seconds.  Strain into a chilled coup and add the aromatic garnishes.

*Hibiscus Syrup

Soak 1 cup of dried hibiscus flowers in 2 cups of simple syrup, made at a 1:1 ratio, for 7 days. Strain out the flowers through a double layer of dampened cheesecloth and store the syrup in the refrigerator.

gaz sez:  Pure wizardry at work here–this is a very brave recipe to set down, and the balance that Sam Nelis has achieved in this drink is nothing short of miraculous.  Standing ovation, please.

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