13) Ammore E Femmena Recipe
Make 13) Ammore E Femmena Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Honey–Orange Syrup
Garnish
Ice
Method
Honey–Orange Syrup
- 1
Warm the honey: combine the honey and hot water in a small heatproof bowl or jar. Stir until the honey dissolves and you have a smooth, pourable syrup (about 30 seconds).
- 2
Infuse with orange zest: add the finely grated orange zest, stir, and let steep for 5 minutes to allow oils to integrate. Strain the syrup through a fine mesh or coffee filter into a small container to remove solids. Cool to room temperature before using.
Cocktail Preparation
- 3
Measure and combine
Add the aged rum (2 oz), sweet vermouth (0.75 oz), amaro (0.5 oz), fresh lemon juice (0.5 oz), honey–orange syrup (0.5 oz), 2 dashes aromatic bitters and 1 dash orange bitters into a cocktail shaker.
- 4
Ice and shake
Fill the shaker with ice cubes (enough to nearly fill). Cap and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
- 5
Prepare glass
Place a large clear ice cube or sphere into a chilled short glass (old fashioned / rocks glass).
- 6
- 7
Garnish and express
Take the orange peel and hold it over the glass, skin side down. Gently warm the peel by rolling it between your fingers and then give it a firm twist over the drink to express the oils onto the surface. Optionally rub the peel briefly along the rim, then drop it into the glass with a Luxardo or brandied cherry as a companion garnish.
- 8
Rest and serve: let the cocktail sit for 30–60 seconds so the flavors marry, then serve. Sip slowly to enjoy the balance of sweet, bitter and citrus notes.