Adapted from a recipe by Agostino Perrone, Connaught Bar,London. [picture of ago available]
“It is a sort of cross of a cardamom Margarita and Paloma. The Almond Cardamom Sugar recipe is from Simone Maci, Fresco Bar,Como,Italy.” Agostino Perrone.
50 ml (1.65 oz) Calle 23 blanco tequila
15 ml (.5 oz) Almond Cardamom Sugar*
100 ml (3.32 oz) fresh pink grapefruit juice
15 ml (.5 oz) Galliano L’Autentico
20 ml (.66 oz) ginger ale
1 grapefruit twist, as garnish
Shake over ice and strain into a tall ice-filled glass. Top with ginger ale. Flame the twist over the drink, then add as garnish.
*Almond Cardamom Sugar: Combine 250 g sweet almonds (no shell), 125 g caster or superfine sugar, 18 oz sugar syrup, . 4 oz water, 4 cardamom pods, grated nutmeg (1/4 of a whole one). Place all the ingredients in the food processor and blend. Filter only 1 time to keep some of the texture. Store in fridge.
gaz sez: I love Ago’s style. The first time I met him he fixed me what was perhaps the best Martinez I ever did drink. Disclaimer: Ago does some Ambassador work for Galliano. That said, it’s the Galliano L’Autentico that lifts this drink from the ranks of a refreshing quaff and promotes it to the stroke-of-genius category. It’s almost as though Ago used the Galliano as a form of bitters in this drink—it brings all the other ingredients together in harmony, and adds layers and layers of flavors all its own.
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.