Super Tuscan Verrazzano Recipe

Chill glass

Place a large red-wine glass or double old-fashion glass in the freezer or fill with ice water to chill while you prepare the cocktail (about 5 minutes).

Fill a cocktail shaker halfway with ice.

Add brandy, Aperol, amaro, simple syrup, fresh lemon juice, and orange bitters to the shaker.

Vigorously shake the spirit-and-citrus mixture for 8–12 seconds until well chilled and slightly diluted.

Discard ice water from the chilled glass (if using) and add fresh ice to the glass if you prefer the drink on the rocks; alternatively serve straight up in the chilled wine glass.

Strain the shaken mixture into the chilled glass (over fresh ice if using).

Slowly pour the ruby red wine over the back of a spoon into the glass so it layers gently on top of the spirit mixture. Pour evenly to combine — you want integration but a slight visual separation.

Stir gently once with a bar spoon (3–4 slow turns) to marry the wine and spirit base without over-diluting.

Express the orange twist over the cocktail: hold the twist over the drink and give it a firm squeeze so the oils spritz the surface, then run the peel around the rim and drop it into the drink.

If using, lightly slap the rosemary sprig between your palms to release aromatics and place it as a garnish beside the orange twist.

Serve immediately. Encourage sipping to appreciate the interplay of Sangiovese-like acidity, bitter-sweet Aperol, warmed notes from brandy, and herbal amaro.