Dolce Vita Recipe

Chill glass

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

Measure out all spirits, marmellata, and bitters. Have your mixing glass, bar spoon, julep strainer or Hawthorne, and peeler ready.

Combine ingredients

In a mixing glass, add 2 oz Bulleit Rye and 0.75 oz Carpano Antica. Add 0.5 tsp apricot marmellata. If the marmellata is very thick, add 0.25 tsp simple syrup to help dissolve.

Muddle/disperse marmellata

Use a bar spoon or muddler to press and stir the marmellata with the spirits until it is fully dispersed — no large clumps should remain. The goal is a smooth, slightly viscous integration of apricot flavor.

Add bitters and ice

Add 3 dashes of black walnut bitters to the mixing glass. Fill the mixing glass with large ice (or enough ice to reach near the top).

Stir

Stir gently but steadily for 20–30 seconds (about 30–40 revolutions) until the mixture is well chilled and properly diluted (roughly a 20–25% reduction in temperature and slight dilution).

Prepare serving glass

Discard the chilling ice from your glass if used. If serving on the rocks, place one large ice cube into the rocks glass. For a coupe/straight-up service, leave empty and dry.

Double strain

Using a julep or Hawthorne strainer plus a fine mesh strainer, pour the stirred cocktail into the chilled serving glass. Double straining removes any residual marmellata solids and small ice shards for a clean texture.

Garnish

Express an orange twist over the drink to release oils, rub the rim with the twist if desired, then drop the twist into the glass. Serve immediately.