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Teresa

Aperitivo/aperitif · Bittersweet (e.g. Negroni)

3.6 40 ratings

Ingredients

2 oz Red bitter liqueur
3/4 oz Crème de cassis
1 oz Lime juice
4 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lime wedge.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with lime wedge.

Flavour profile

12.7% alc./vol. · 1.1 standard drinks · 207 calories

History

Attempts were made to make this bittersweet aperitivo more approachable by reducing the lime juice to 20ml and increasing the cassis to 30ml. Even with these adjustments, the Teresa retained its characteristic bitterness and sourness. Consequently, the original specification from Gary "gaz" Regan's 2003 book, The Joy of Mixology, has been reinstated.

Adapted from a recipe by Rafael Ballesteros of Spain, the Teresa gained recognition in Gary "gaz" Regan's 2003 book, The Joy of Mixology. TERESA FAMILY: MILANESE DRINKS Adapted from a recipe by Rafael Ballesteros of Spain. This drink demonstrates a skilled approach to mixology. Campari, an Italian bitter aperitif, is often paired with fruit juices like grapefruit or orange. However, Rafael Ballesteros incorporated crème de cassis, a black currant liqueur, and added lime juice to the mixture. The origin of how this dedicated mixologist combined these flavors is unclear, but the resulting drink is a complex and remarkable creation. 2 ounces Campari ¾ ounce crème de cassis 1 ounce fresh lime juice SHAKE AND STRAIN into chilled cocktail glass.

Created by Rafael Ballesteros