La Follia del Quintessentia
Chef sommelier Matteo Zappile, Il Pagliaccio, Rome- Italy
A cocktail to be eaten, created by Matteo Zappile from the Il Pagliaccio in Rome. The orange cubes soaked in Amaro Quintessentia® for 24 hours give a unique experience.
8 cl Nonino Amaro Nonino Quintessentia®
3 cl Sherry Pedro Ximénez Solera
2 cl Vodka Kauffmann Hard
20 small orange peel cubes, to be easily swallowed
Let the orange peel cubes macerate in the Amaro Nonino Quintessentia® for at least one day.
Then, lay them down in the tumbler bottom on an ice base, cover with ice cubes and add the remaining ingredients.
Decorate with a chinotto slice.
Cocktail to be eaten.