Vespa Nights Recipe

Chill a coupe or Nick & Nora glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail.

Cut a long lemon peel for the twist; set aside. If using an edible flower or micro-mint, have it ready and dry.

Pour 1/4 teaspoon absinthe into the chilled glass, swirl to coat the interior thoroughly (including the rim), then discard any excess. Alternatively, pour absinthe into a small measuring spoon, hold it in the glass and swirl.

Combine ingredients

In a cocktail shaker, add large ice cubes, 2 oz gin, 0.75 oz housemade limoncello, 0.5 oz Cointreau, 0.25 oz Nonino Amaro and 0.25 oz fresh lemon juice (optional). The lemon juice is optional — include it if you prefer slightly brighter acidity.

Shake

Cap the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker feels very cold and the ice is well-cracked/chilled. This both chills and dilutes the drink to balance the liqueurs.

Optional light dilution

If you prefer a slightly softer drink, add 0.5 oz cold water or soda into the shaker before straining.

Discard the ice or water from the chilled, absinthe-rinsed glass if you used ice water. Double-strain the cocktail from the shaker into the glass using a Hawthorne and fine mesh strainer to catch shards of ice and any pulp.

Express the lemon twist over the drink (pinch the peel to release oils) and rim the glass with the peel, then drop the twist onto the surface. If using an edible flower or micro-mint, float it gently on top for visual appeal.

Serve immediately. The Vespa Nights should be bright, slightly sweet with herbal depth from the Nonino and a faint anise note from the absinthe rinse.