Ra-Barbara Aperitif

aperitifThe flavors of Northern Italy meet those from the South in this pleasantly bitter and herbaceous aperitif from Rome.

1¼ oz. Rabarbaro Zucca
½ oz. Strega
1½ tsp. fresh lemon juice
1 tsp. simple syrup (1:1)
1 dash Peychaud’s bitters
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: orange slice

Combine all the ingredients in shaker and fill with ice. Shake, then double-strain into glass filled with a large ice cube; garnish.

Federico Tomasselli, Barnum Cafè, Rome

Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.