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Bartender: Michael D'Amato Nationality: American Italian 3rd Generation Place of work: Private Events/Consulting, Santa Fe
Tarantella2 ounces MARTINI Rosso 3/4 ounce BACARDI Oakheart 1/2 ounce ST. Germain 1 Dash Fee Brothers Walnut Bitters 2 Dash Fee Brothers Old Fashion Aromatic Bitters Glass: Nick & Nora cocktail glass Garnish: Torched Orange wedge slices
Method: For the Tarantella cocktail I begin by chilling my Nick & Nora glass. In my mixing glass I add 2 ounces of MARTINI Rosso, 3/4 ounce Bacardi Oakheart, a 1/2 ounce of ST. Germain, Walnut bitters, and Old Fashion Aromatic Bitters. Before adding ice to stir the cocktail, I prepare 2 orange wedge slices so that they are aromatic for presentation. With a culinary butane torch, I toast all of the outside surface of the peel on 2 slices to caramelize the orange oils. Next I add ice to my mixing glass and stir the cocktail to achieve proper temperature and dilution. When the cocktail is ready to be strained, I discard the ice in my Nick & Nora cocktail glass. To serve, I add my 2 freshly toasted orange wedge slices to the cocktail glass and also a few cubes of ice, and strain the cocktail over the top.
Pairing: This modern aperitif is inspired by the classic Milano Torino cocktail. The Tarantella cocktail has an in-depth flavor profile, and will quickly give you a frenzy of bitter, sweet, and bold thinking. Suggested Pairings for the Tarantella: Pork Confit, Pungent Cheeses, Hard Cheeses, Rye Bread, Romaine Lettuce