Santa Lucia Luntana Recipe
Make Santa Lucia Luntana Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Main Spirits
Citrus & Sweeteners
Flavor & Aromatics
Ice & Garnish
Method
Prep
- 1
Chill glass
Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.
- 2
Muddle basil
In a cocktail shaker, add the fresh basil leaves and the simple syrup. Gently muddle 6 basil leaves for about 8–10 seconds until aromatic but not shredded (you want to release oils without turning it bitter).
Mixing
- 3
Add the blanco rum (2 oz), Averna (0.5 oz), limoncello (0.5 oz), fresh lemon juice (0.75 oz), a pinch of sea salt, and 2 dashes of orange bitters to the shaker with the muddled basil.
- 4
Fill the shaker with ice (about 4–6 large cubes), secure the lid, and shake vigorously for 12–15 seconds until well chilled (shake longer if using crushed ice).
Strain & Serve
- 5
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or a rocks glass filled with crushed ice (or one large ice cube) using a Hawthorne and fine mesh strainer to remove basil fragments.
- 6
- 7
Optional: sprinkle a very light pinch of sea salt on top to brighten flavors. Serve immediately.