Enzoni Bello Cocktail Recipe

Chill glass

Place the coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Prepare garnish

Skewer 2 small grapes on a toothpick or cocktail pick and cut a fresh orange twist (about 1/2" strip of peel). Set aside.

Add 6 fresh grapes to the bottom of the cocktail shaker. Muddle gently until the grapes release their juice but still retain some texture — about 8–10 medium-firm presses. You want expressed grape juice and some pulp for body, not a puree.

Pour in 2 oz St. George Botanivore gin, 1 oz amber (sweet) vermouth, 0.5 oz bitter citrus liqueur, 0.25 oz simple syrup, 0.25 oz fresh lemon juice, and 2 dashes of bitters into the shaker with the muddled grapes.

Add a generous scoop of ice (about 1 cup) to the shaker. Cap the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted. The shaking helps integrate the grape flavor and chill the mix.

Empty the chilled glass of ice water if used. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using both the cocktail strainer and a fine mesh strainer to remove grape skins and pulp. This yields a smooth, slightly hazy drink with grape character.

Express the orange twist over the drink by holding it peel-side down and giving it a firm squeeze to release oils, then rub the rim of the glass with the peel and drop it into the cocktail or discard per preference.

Garnish by balancing the skewer of two grapes across the rim or resting it on the glass. Optionally, add a single fresh grape to the drink for aroma.

Serve immediately. Recommend sipping slowly to appreciate the interplay of herbal gin, bitter citrus, sweet vermouth, and bright grape.