Restaurants›Sour Duck Market›Capo Rosa Recipe

Capo Rosa Recipe

Inspired by Sour Duck Market
Time10m
Serves1

Vecchio Amaro, Kooper Rye, Pistachio-Pecan Orgeat, Rose, Cardamom, Lemon, Egg White

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass (optional)

If using a pistachio garnish, lightly wet the rim of a chilled coupe or Nick & Nora glass with a little lemon juice, then dip the rim into finely chopped pistachios. Place the glass in the freezer or set aside in the fridge to chill while you make the cocktail.

2

Dry shake

Add the Vecchio Amaro, rye, pistachio-pecan orgeat, fresh lemon juice, rose syrup, cardamom tincture, and the egg white into a cocktail shaker (no ice). Seal and dry shake vigorously for 20–30 seconds. This aerates the egg white and helps build a silky foam.

3

Wet shake

Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake hard for another 15–20 seconds, until the shaker is very cold to the touch and the exterior shows condensation. This chills and dilutes the cocktail and further emulsifies the foam.

4

Double strain and serve

Double-strain the cocktail into the chilled coupe through a fine mesh strainer to remove ice shards and any solids. Aim for a smooth, velvety top foam.

5

Garnish

If desired, add a single dash of aromatic bitters on the foam and use a toothpick to create a simple pattern. Alternatively, lightly sprinkle the foam with a pinch of finely chopped pistachio or a few crushed pistachio crumbs for texture and visual contrast. Serve immediately.

6

Notes on cardamom tincture (if substituting)

If you don't have a cardamom tincture, use 1/4 tsp of concentrated cardamom simple syrup (made with crushed green cardamom pods simmered in equal parts sugar and water then reduced) or steeped cardamom-infused neutral spirit at the same measure. Start with 1/8–1/4 tsp and adjust to taste: cardamom is potent.

7

Notes on pistachio-pecan orgeat (if making at home)

To make a quick pistachio-pecan orgeat: blanch and peel 1/2 cup pistachios + 1/4 cup toasted pecans, pulse in a blender with 1 cup warm water until very smooth, strain through cheesecloth, then stir in 1 cup sugar until dissolved and 1–2 tsp orange flower water or a splash of rose water for aroma. Chill before using. Use 3/4 oz in this recipe.