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Aperitif from Rome

Ra-Barbara Aperitif

RECIPE: Federico Tomasselli for Barnum Cafè, Rome

Photo: Dylan + Jeni

September 18, 2018

Aperitif from Rome

Rhubarb-accented Zucca meets Strega and bitters.

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

Ingredients

1 1/4 oz. Rabarbaro Zucca
1/2 oz. Strega
1 1/2 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

Preparation

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

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