We’ve come a long way since syrups and tonics were used to treat actual ailments, but the folks at Cure in New Orleans know how to shake up something to ease your body and mind (albeit temporarily). In Kirk Estopinal’s Cafe Italo, the Nardini Amaro provides a bitter, aromatic counterpart to the Demerara’s sweetness. Shaken with an egg, it’s the perfect frothy postwork drink.
2 oz. Nardini Amaro
¾ oz. Demerara sugar syrup
1 lg. egg
1. Combine the amaro, syrup, and egg in a cocktail shaker and vigorously shake without ice.
2. Add ice and shake again.
3. Strain the mixture into a rocks glass with three or four cubes, garnish with orange peel and serve.
Cure, 4905 Freret Street, New Orleans (504-302-2357 or curenola.com).
Photo: Courtesy of Cure