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Bourbon, two bittersweet modifiers and lemon create a citrus-led balance with a persistent herbal finish.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Bourbon Whiskey | 30 | 1.01 | 30 ml Bourbon Whiskey |
| Amaro Nonino | 30 | 1.01 | 30 ml Amaro Nonino |
| Aperol | 30 | 1.01 | 30 ml Aperol |
| Fresh Lemon Juice | 30 | 1.01 | 30 ml Fresh Lemon Juice |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake the measured ingredients with ice and strain into a chilled glass.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: None specified.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Bitter (dominant): Bitter aperitif, amaro or tonic supplies an intentional bitter counterweight.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.