The Weekly Cocktail Recipe: Quaglino’s ‘Into The Woods’

Earlier this year, Mayfair bar and restaurant Quaglino’s hosted a pop-up at New York’s Dante (ranked sixteenth in the World’s Best Bars). Following the success of that Aperitivo pop-up, the original London institution is currently serving the specially curated offering from Bar Manager Marco Sangion and Head Mixologist Frederico Pasian. Featuring four cocktails which balance bitters and sweet Mediterranean spirits, each of the drinks are served with complimentary Aperitivo snacks, ranging from charcuterie platters and arancini to feta-stuffed peppers.

“‘Into The Woods’ has Brooklyn’s cocktail DNA combining the dry complexity of Palo Cortado Sherry with the sweet and aromatic notes of white truffle honey. It is a great aperitif that pairs amazingly with dry aged charcuterie like a wild boar Italian Salami, Spanish Cecina or aged cheese like Stravecchio or Pecorino.”

Ingredients

30ml Palo Cortado Sherry
20ml Casamigos Reposado Tequila
15ml White Truffle Honey*
10ml Amer Picon
1 dash Dandelion Bitter (optional)

For the white truffle honey

2 parts White Truffle Honey
1 part Agave Syrup
3 parts Hot Water

To garnish

Burnt rosemary

Grapefruit peel

Method

Mix and chill all ingredients in a mixing glass. Pour over a big ice cube in a metal glass.

Garnish with grapefruit peel, burnt rosemary (optional).

To make the white truffle honey

Mix all ingredients and stir until honey has dissolved.

Bottle and store in fridge for up to 2-3 weeks.

Further information on Quaglino’s can be found here.

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Print

Quaglino’s ‘Into The Woods’

Combining the dry complexity of Palo Cortado Sherry with the sweet and aromatic notes of white truffle honey.

Course Cocktails

Cuisine Global

Keyword Cocktails

Servings 1

Author Jon Hatchman

Ingredients

• 30 ml Palo Cortado Sherry
• 20 ml Casamigos Reposado Tequila
• 15 ml White Truffle Honey
• 10 ml Amer Picon
• 1 dash Dandelion Bitter optional

For the white truffle honey

• 2 parts White Truffle Honey
• 1 part Agave Syrup
• 3 parts Hot Water

To garnish

• Burnt rosemary
• Grapefruit peel

Instructions

• Mix and chill all ingredients in a mixing glass. Pour over a big ice cube in a metal glass.
• Garnish with grapefruit peel, burnt rosemary (optional).