Restaurants›La Tête d'Or by Daniel›Lucano Recipe

Lucano Recipe

Inspired by La Tête d'Or by Daniel

Time8m

Serves1

Make Lucano Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 tbs Averna or other Amaro (Lucano is an Italian amaro — use Amaro Lucano if available)1 1/2 oz Rye whiskey (or bourbon for a slightly sweeter profile)3/4 oz Sweet vermouth1/4 oz Orange curaçao (or triple sec)2 dashes Angostura bitters1 cup Ice (large cubes or blocks)1 to taste Orange twist (garnish)

Method

Cocktail

Chill glass

Place a coupe or old-fashioned glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Combine ingredients

In a mixing glass or cocktail shaker filled with plenty of ice, pour 1.5 oz rye whiskey, 0.75 oz sweet vermouth, 2 tbs Amaro Lucano (or other amaro), 0.25 oz orange curaçao, and 2 dashes Angostura bitters.

Stir

Stir the mixture briskly with a bar spoon for about 30–45 seconds (roughly 20–30 full turns) until the liquid is well chilled and slightly diluted — the mixing glass should feel very cold.

Prepare glass

Remove the chilled glass from the freezer or discard the ice water and dry the glass.

Strain and serve

Using a julep or Hawthorne strainer, strain the chilled cocktail into the chilled glass over either no ice (served up) or one large clear ice cube in an old-fashioned glass if you prefer it on the rocks.

Garnish

Express the oils from an orange twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, then run the rim with the twist and drop it into the drink as garnish.

Serve

Serve immediately and enjoy responsibly.