Mama's Little Vella Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you build the cocktail.

Combine ingredients

In a mixing glass or shaker, add 2 oz aged rum, 0.75 oz sweet vermouth, 0.5 oz Cynar, 0.25 oz orange curaçao, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Add egg white (optional)

If using egg white for texture, add 1/2 egg white to the shaker. If you prefer not to use raw egg, omit this ingredient or substitute 0.5 oz aquafaba.

Dry shake

If you used egg white or aquafaba, perform a vigorous dry shake (no ice) for about 15–20 seconds to emulsify and build a silky froth.

Add ice and stir or shake

Add large ice cubes to the mixing glass or shaker. If you included egg white and prefer a slightly whipped top, add ice and shake briefly (8–10 seconds). For a clearer, spirit-forward finish without much froth, stir the mixture with a bar spoon for 20–30 seconds until well-chilled and properly diluted.

Strain

Discard the ice water from the chilled glass (if used). Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne and fine strainer if you used egg white to remove small solids and ice shards.

Garnish

Express an orange twist over the drink by holding the twist over the cocktail and giving it a good squeeze to release oils, then rub the peel around the rim and drop it into the drink.

Serve

Serve immediately. The cocktail should be balanced: the rum provides warmth and body, sweet vermouth and curaçao add richness and orange notes, Cynar brings a pleasant bitter vegetal complexity, lemon and simple syrup keep the drink bright, and bitters round the profile.

Use the jigger to measure each spirit and modifier precisely.

Use the mixing glass/shaker and bar spoon as described above. Strain with the Hawthorne and fine strainer for a clean presentation.

Chill glassware ahead of time to keep the cocktail colder longer.