Shroud of the Inca

Bartender/MixologistBar/CompanyLocationSeasonView
Arien ChabollaN/AHouston, TXN/A
Ingredients
1 ozLuxardo Bitter Bianco
.25 ozCastilian Tincture*
.75 ozBarSol Supremo Moste Verde Italia Pisco
2 ozProsecco

Garnish

Candied Blood Orange Wheel**

Glassware

Coupe

Preparation Instructions

Combine Luxardo, BarSol, and tincture. Ice, stir, and strain into chilled coupe. Top with Prosecco. Gently set candied blood orange wheel (thinly sliced) garnish into drink and serve.

* How to Make Castillian Tincture:
750 ml Luxardo Grappa Euganea
20 g Sliced Blanched Almond
2 g Spanish Saffron
3 Sliced Madagascan Vanilla Beans
3 g Toasted Green Cardamom
4 Lemon Peels (pith removed)
2 Quartered Dried Pajarero Figs
2 Quartered Quartered Medjool Dates

Combine all ingredients, gently agitate twice daily for 14 days. Fine filter and store.

** How to Make Candied Blood Orange Wheels:
1 Blood Orange (sliced thin - approx. 10 slices/orange)
.5 c Natural Sugar
.25 c Water
2 Tbsp Corn Syrup

Combine sugar, water, and corn syrup in shallow saucepan. Slow simmer on low heat approx. 10 min. When thickened mixture begins to cling to sides of pan, add orange slices. Allow to simmer for 5 more min. and remove from hardening syrup. Place slices on parchment-lined oven rack. Air dry overnight, then bake 10 min. at 400°F (or dehydrate them).

Notes

Bartender's personal cocktail- contact if changing ingredients.