I went over to my friend, AmasianV’s place one summer afternoon because I was in the area. He was just hanging out instead of working on his PhD thesis, but that was fine with me because I got to reap the benefits of his somewhat new-found hobby of mixing cocktails at a moment’s notice. This afternoon’s apéritif of choice was a version of “The Common Dawn” that he whipped up with what he had on hand. This drink was perfect for sitting outside on a sunny, warm, day. The drink’s citrus focus gives you that summer feeling of drinking a lemonade, but with the added tingle of alcohol. While the drink was really sweet, it was also very refreshing. I’d never even had Cocchi Americano or Aperol before to my knowledge (although it’s possible it was in a drink and I just didn’t know), but I fell in love with the lemon-y Cocchi Americano right away.
This recipe originally comes from The Boys Club, however, my friend AmasianV made some tweaks to the recipe and I filled in the calorie information.
Makes: 2 cocktails at about 155 calories each.
- 1/2 fl. oz. (45ml) gin (about 32 cal.)
- 1/2 fl. oz. (45ml) Aperol (about 51 cal.)
- 1 fl. oz. (30ml) Cocchi Americano (the original recipe calls for Lillet Blanc) (estimated at about 50 cal.)
- 1 fl. oz. (30ml) fresh squeezed grapefruit juice (about 12 cal.)
- 1/2 fl. oz. (15ml) lemon juice (about 8 cal.)
- 1 dash Angostura bitters
- Twist/shaved lemon peel, for garnish
- Optional: 4 dashes orange bitters (original calls for grapefruit bitters)
- 2 Coupe or martini glasses
- Cocktail shaker with strainer
- Jigger or other fluid ounce measurement tool
- Before you start put your glasses in the freezer so that they can get a nice chill.
- Get your lemon and grapefruit juice squeezed.
- Fill a cocktail shaker with ice.
- Pour in all of the ingredients except for the lemon peel, cover, and shake for 15 seconds.
- Strain the liquid and pour it out evenly into two glasses.
- Cut or shave a piece of lemon peel off and squeeze the lemon peel over the glass to release the oils, rub the lemon peel around the edge of the glass, and then finally drop it in to the drink. DON’T skip this step. The aroma of the lemon-oil from the peel on the rim of the glass really makes this drink.
Reblogged this on TheSlashDash.
how many buigi’s did that cost?