Barolo Chinato Recipe
Recipe information
Make Barolo Chinato in just 8m. rosavica benotti, "bruno", piemonte, italy (2oz)
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Ingredients
Cocktail
Cocktail
1. Chill glass
Place an old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it. Discard the ice water before pouring.
2. Combine ingredients
In a mixing glass or small stirring vessel add 2 oz Barolo Chinato (Rosavica Benotti "Bruno"), 0.5 oz aged rum (optional for added body and warmth), 0.25 oz simple syrup, and 2 dashes of Angostura bitters.
3. Stir with ice
Fill the mixing glass with plenty of ice and stir gently for about 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for a cold, slightly silky texture without over-diluting.
4. Prepare glass
Empty the chilled old-fashioned glass and add one large ice cube.
5. Strain cocktail
Using a julep or Hawthorne strainer, strain the stirred mixture over the large ice cube in the prepared glass.
6. Express garnish
Take the orange peel and hold it skin-side down over the glass. Give it a firm twist to express the oils over the surface of the cocktail, then rub the rim with the peel and drop it into the drink as garnish.
7. Serve
Serve immediately. The optional aged rum rounds out the Chinato’s tannic and bitter-sweet profile; omit if you prefer to taste the Barolo Chinato neat.
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