Restaurants›Rascal Modern American Diner & Bar›Spring Break Recipe

Spring Break Recipe

Inspired by Rascal Modern American Diner & Bar
Time8m
Serves1

Fresh lemon, Aperol, Chef Mercer's Barrel Aged Bourbon, Amaro Nonino, and a big ice cube

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Ingredients

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Cocktail

Method

Cocktail

1

Chill glass

Place a rocks glass in the freezer or fill it with ice water while you build the cocktail to chill it. If using ice water, discard before serving.

2

Measure ingredients

Measure 2 oz Chef Mercer's Barrel Aged Bourbon, 0.75 oz Aperol, 0.5 oz Amaro Nonino, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a mixing glass or cocktail shaker.

3

Add ice and stir

Fill the mixing glass with plenty of small ice (not the large cube). Stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted. The goal is to both cool and integrate the components; use a bar spoon and smooth circular strokes.

4

Prepare serving glass

Remove the chilled rocks glass from the freezer (or dump the ice water). Add the large clear ice cube to the glass so it sits centered.

5

Strain

Double-strain the chilled cocktail from the mixing glass into the rocks glass over the large ice cube using a julep or hawthorne strainer and a fine strainer if needed to catch small shards.

6

Garnish and finish

Express a lemon peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a sharp twist to release the oils. Rub the peel's rim on the glass and drop the twist onto the ice as garnish.

7

Serve immediately. Sip slowly so the large ice cube dilutes gradually, balancing the bright lemon and bitter-sweet aperitifs with the bourbon's barrel character.