Bonanto Aperitivo, Mezcal, Lemon, Lime, Orgeat, Soda Water
Bartender Anna Giordano of Anna’s | New Orleans
Adapted by StarChefs | August 2022
INGREDIENTS:
Orgeat:
Yield: 1 ½ quarts
¼ cup sliced almonds
32 ounces unsweetened almond milk
64 ounces white sugar
2 ounces dry Curaçao
12 drops orange blossom water
To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounces Bonanto aperitivo
½ ounce mezcal
½ ounce lemon juice
½ ounce lime juice
2 ounces soda water
1 slice lime
METHOD:
For the Orgeat:
In a large pot over medium heat, toast almonds until aromatic. Add almond milk and sugar and cook, stirring frequently, until sugar dissolves. Reduce heat to low and stir in Curaçao and orange blossom water. Remove from heat and let cool. Strain into nonreactive containers.
To Assemble and Serve:
In a cocktail shaker, combine Bonanto, mezcal, lemon, lime, and ¼ ounce Orgeat. Add ice, then shake well. Add soda water. Pour into a Collins glass filled with ice. Garnish with lime slice.
