Luso Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup ready, combine equal parts honey and hot water (by volume) and stir until fully combined. Cool to room temperature before using. Use 0.5 oz for this cocktail.

2. 2

   Chill glass

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

3. 3

   Combine ingredients

   In a mixing glass or shaker filled with ice, add 2 oz aged rum (or cachaça), 0.75 oz dry vermouth, 0.5 oz fresh lemon juice, 0.5 oz apricot liqueur (or orange curaçao), 0.5 oz honey syrup, and 2 dashes Angostura bitters.

4. 4

   Stir and dilute

   Stir the mixture briskly for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. If you prefer a slightly brighter texture, give it a very short shake (5–6 seconds) instead, then strain.

5. 5

   Strain and serve

   Discard ice water from the chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp from the lemon juice.

6. 6

   Garnish

   Express the oils of an orange twist over the cocktail by holding the twist skin-side down over the drink and giving it a quick pinch, then run the twist around the rim and drop it into the glass.

7. 7

   Enjoy

   Serve immediately while chilled. Taste and, if desired, adjust future batches by slightly increasing honey syrup for sweetness or lemon for brightness.