Passobianco Recipe

1. Prepare citrus

Juice the Sicilian (blood) orange(s) and lemon so you have 2 oz orange juice and 0.5 oz lemon juice. Strain the juices through a fine sieve to remove pulp and seeds for a smooth cocktail.

2. Dry shake (if using egg white)

If using the egg white for a silkier texture, add the egg white, orange juice, lemon juice, simple syrup and gin to the shaker and shake vigorously without ice for 15–20 seconds to emulsify.

3. Build and shake

Add ice to the shaker, then add the passito, orange bitters and a few ice cubes (if you haven't already). Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the exterior is slightly frosted.

4. Double strain

Using a Hawthorne strainer and a fine mesh (or julep) strainer, pour the cocktail into a chilled coupe or cocktail glass to remove ice shards and any remaining solids, ensuring a clean, silk-textured drink.

5. Garnish and finish

Express the oils from an orange twist over the surface, rub the rim with the peel if desired and drop the twist or a thin orange wheel onto the drink. Finish with a light dusting of grated nutmeg or dried orange zest if using.

6. Serve immediately while cold. The Passito adds a rich, raisiny sweetness that balances the bright acidity of Sicilian orange and lemon. If the drink is too sweet for your taste, reduce passito to 0.75 oz or cut simple syrup slightly.

7. Variations: substitute sweet Marsala or Vin Santo if passito is unavailable. Use blood orange segments for garnish to emphasize Sicilian origins.