Zucca Sprezzatura

It might seem a little quiet around here. I’m always making apologies when the posts start to appear less frequently; it’s all that stored up Catholic guilt from my youth. But mainly 1. I’m recovering from our first real stint doing The Coconut Club and 2. it’s hot and I can barely muster the strength to stir a cocktail. So that’s why I’m all about building drinks in the glass right now. Less equipment means less time standing around washing stuff later.

In addition to me just generally being lazy, my family is coming to visit this week and already I’ve been hearing over the phone how they can’t wait to try my “fancy drinks”. Now, I now my mom’s inability to metabolize alcohol: one drink and she’s asleep. If I made her one of my regular “fancy drinks”, she might just sleep for a day. Which… well, as tempting as that sounds, she did fly across the country to see us, not sleep the day away. So that’s where some more low alcohol drinks come in. One whole highball and only a 1/2 ounce of liquor over 40 proof. Instead of making scotch here the star, I’ve turned to Zucca, an Italian amaro that only clocks in at around 16%.

Zucca leans more towards the sweeter end of the bitter amaro spectrum, without quite evoking the flavor of its namesake rhubarb (although I’ve been schooled on the fact that it’s Chinese rhubarb used in the making of this, which gives the amaro a bitter flavor). What makes this amaro particularly special is the slightly smoky flavor profile that complements its syrupy bittersweetness. For me, it’s a perfect companion to scotch, so I’ve put them together in this cocktail*.

With these two great ingredients, I’m still considering this fancy. Looking for something a little lighter for the summer? Try this!

1 ounce Zucca
3/4 ounce Scotch, such as Great King St. Artist’s Blend
3 ounces Bitter Lemon soda, I prefer Fever-tree’s
2 dashes grapefruit bitters
lemon peel garnish

In a highball glass filled with ice, add Zucca, scotch and grapefruit bitters. Top with soda and garnish with lemon peel.

Slightly sweet, with a lingering bitterness on the tongue. The bitter lemon soda lightens everything up while adding a different layer of bitterness. The bitters add a floral note both on the nose and the palate. The cocktail is seriously refreshing and an easy to drink summer libation.

*I originally posted this recipe on Serious Eats!