A Farewell to Giorgio
This farewell cocktail from longtime Edible Santa Barbara writer and Santa Barbara Poet Laureate George Yatchisin riffs on Audrey Saunders’s Intro to Aperitivo, swapping in Ventura-made atost for Aperol. Bright with lemon and orange and layered with bitter, sweet, salty and herbal notes, it offers a fitting toast to his final Drinkable Landscape column.
Ingredients
- 3⅓ ounces atōst
- 2 ounces London Dry Gin
- 2 ouces lemon juice, freshly-squeezed
- ⅓ ounce rich simple syrup, 2:1 sugar to water
- 2 dashes Angostura bitters
- 8 drops saline solution
- 2 orange peels
Instructions
- Combine all ingredients into an ice- filled cocktail shaker. Shake to chill, combine, dilute. Pour into 2 pre-chilled coupes. Garnish with orange twists.
Rich Sugar Syrup
- Vigorously stir 2 cups of granulated white sugar with 1 cup water in a saucepan. Heat to a boil until sugar dissolves. Let cool. Store in a jar in the refrigerator for up to 2 weeks.
Saline Solution
- Combine 20 grams of fine sea salt with 80 grams of water in a small jar. Close and shake vigorously to dissolve the salt in the water. Can be kept in a cool, dry place almost indefinitely.
Nutrition
Calories: 134kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 0.1mg