Casamara Como Recipe

Chill a highball or Collins glass in the freezer for 5–10 minutes (or fill with ice briefly to cool then discard water). Add the ice cubes to the chilled glass just before building the drink.

Measure and pour 8 oz chilled sparkling water into a small pitcher or directly into the glass over ice. Keep cold and gently effervescent — do not vigorously stir yet.

Build the Amaro Base

In a separate mixing jigger or small measuring cup combine 1.5 oz non-alcoholic bitter herbal syrup and 0.5 oz fresh lemon juice. Stir briefly to emulsify. If your syrup is very sweet, taste and reduce to 1 oz as desired.

Express the orange peel: hold the twist over the prepared glass and give it a sharp squeeze so the oils spritz onto the surface, then drop the twist into the glass for aroma.

Pour the amaro-base mixture gently over the ice so it layers slightly into the sparkling water.

Add 0.25 oz elderflower cordial to the glass to add floral lift and roundness. This should be added after the base so it gently mixes with the syrup and sparkling water.

Add gentian tincture: if using a liquid non-alcoholic gentian concentrate, add one small dropperful (about 1/8 tsp) or if using powdered gentian dissolve 1/8 tsp in a teaspoon of warm water and add to the drink. This adds the characteristic bitter backbone. Stir gently once with a bar spoon (3–4 slow turns) to integrate without losing too much carbonation.

Garnish with a fresh mint sprig slapped between your palms to release aroma and rested on the top of the drink, and an orange wheel on the rim or floated on the surface.

Serve immediately with a straw or cocktail pick. Suggestion: encourage sipping slowly to appreciate the interplay of bitter, floral, citrus, and effervescence.