Osteria Angelina’s riso & rosmarino. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. View image in fullscreen Osteria Angelina’s riso & rosmarino. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. The good mixer Cocktails Cocktail of the week: Osteria Angelina’s riso & rosmarino – recipe A bittersweet blend of sake, Cynar and Aperol that’s as light and refreshing as early summer days are long
Prefer the Guardian on Google This is very light, refreshing and goes down a little too easily, which makes it perfect for early summer.
50ml sake – a light-bodied honjozo will do here 25ml Cynar 25ml Aperol 25ml fresh lemon juice 12½ml simple sugar syrup Soda water , to top 1 thin slice cucumber , to garnish 1 sprig fresh rosemary , to garnish
Measure the first five liquids into a highball filled with ice, top with soda, garnish and serve.
Joshua Owens-Baigler, co-founder, Osteria Angelina , London E1