Don Ramonaldi
Its officially the first day of SPRING and you’re going to want to try this refreshing recipe to celebrate.
I created an easy spring cocktail riff on the classic Garibaldi but utilizing Mezcal Don Ramón and fresh satsuma orange juice. Combined with the tartness of lemon, sweetness of honey and bitterness of Campari to compliment the smokey, but fruit-forward mezcal. Cheers y’all
ingredients:
1 oz | 30 ml Mezcal Don Ramón
¾ oz | 22.5 ml Campari
¾ oz | 22.5 ml Fresh Lemon Juice
½ oz | 15 ml Honey Syrup
1½ oz | 45 ml Satsuma Mandarin Orange Juice
3 Dashes Orange Bitters
Fresh Orange Wedge (Garnish)
instructions:
In a Collins glass, pour Campari over ice and set aside. Combine all other ingredients except garnish in a shaking tin with ice. Shake vigorously until the juice is frothy. Strain, pour cocktail into the Collins glass over the Campari. Add a straw and stir lightly to incorporate. Garnish with orange wedge and satsuma leaf (optional). Serve and enjoy!
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Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!