Courtesy Francis Verrall, head bartender, Mezzaluna Pasteria & Mozzarella Bar in Pacific Grove
Inspired by the modern classic cocktail, the Gold Rush, this is a tribute to the Gold Coast of California, where this amaro is made.
1 ounce bourbon (we use Michter’s)
1 ounce Amaro Angeleno
¾ ounce ginger turmeric-infused honey syrup (see recipe below)
½ ounce fresh lemon juice
Add ingredients to shaker with ice. Shake until chilled. Double strain into a coupe glass and garnish with a dehydrated lemon wheel. Makes 1 drink.
Ginger-Turmeric Infused Honey Syrup
1 cup honey
1 cup hot water
2 ginger-turmeric tea sachets
Combine honey and hot water in a small saucepan over medium heat and stir until honey dissolves. Remove from heat. Add 2 ginger-turmeric tea sachets and steep for 10 minutes. Take out sachets and transfer syrup to a clean glass jar or container. Cover and keep refrigerated for up to two weeks.