Playin’ Cello

Playin’ Cello. Alison Kuhl photo

This bright, elegant cocktail is by Nico Tognon at Tutto Restaurant and Bar.

• 1.5 oz Tanqueray gin
• 0.5 oz Luxardo Limoncello
• 0.5 oz Aperol
• 0.5 oz lemon juice
• 1 oz homemade raspberry syrup (see below)
• Garnish: lemon twist

Combine all ingredients in a shaker tin, add ice, shake, and double strain into a chilled cocktail coupe. Garnish with a lemon twist. Serves 1.

Rasberry Syrup

• 5 oz fresh raspberries (1.25 cups)
• 2 cups simple syrup
• 2.5 g citric acid (0.5 tsp)
• 1 full lemon peel

Combine all ingredients in a sous vide bag, seal it and steep it in a water circulator at 60°C for 2 hours. Once ready, chill down the bag in an ice bath and finely strain the syrup from the solid part, for a crystal-clear result. Store syrup in a sealed container in the refrigerator.

Note: If you don’t have access to a water circulator or citric acid, you can still make a simple version of raspberry syrup. Bring 2 cups each water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved. Remove from heat and stir in raspberries. Mash with a fork or potato masher, then leave to steep for at least 1 hour. Strain through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible, and discard solids. Add juice from half a lemon (or to taste).

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