Restaurants›Pimlico›La Rossa Recipe

La Rossa Recipe

Inspired by Pimlico
Time8m
Serves1

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

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Ingredients

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Cocktail

Method

Cocktail

1

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water while you build the cocktail to ensure it's well chilled.

2

Combine ingredients

In a mixing glass add dry gin (1.5 oz), Campari (0.75 oz), sweet vermouth (0.75 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz) and 2 dashes of Angostura bitters.

3

Add ice and stir

Fill the mixing glass with ice (about 1 cup by volume). Stir gently and steadily for 20–30 seconds (about 20–30 turns) until the mixture is well chilled, slightly diluted, and slightly viscous. Aim for an approximate dilution of 20–25 ml.

4

Prepare glass

If you chilled the glass with ice water, dump the ice water out now and dry the glass briefly. If it was in the freezer, remove it just before straining.

5

Strain

Double-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to catch any small ice shards or pulp.

6

Garnish

Express an orange twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick snap to release the citrus oils. Run the twist around the rim, then drop it into the drink as garnish.

7

Serve

Serve immediately while cold. Note the balance: you should taste the bitter Campari up front, supported by the botanicals of the gin and the rounded sweetness of the vermouth, with a bright lemon note and a hint of caramel from the simple syrup and aromatic bitters.