Teresa
Ingredients
- 2 oz Italian red bitter liqueur
- 3⁄4 oz Joseph Cartron Double Crème de Cassis de Bourgogne
- 1 oz Lime juice
- 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glass:
Photographed in a Retro Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime wedge.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with lime wedge.
Nutrition:
One serving of Teresa contains 207 calories
History:
Adapted from a recipe by Rafael Ballesteros of Spain, the Teresa came to prominence in Gary "gaz" Regan's 2003 The Joy of Mixology.
Review:
Previously, I've reduced the lime juice (to 20ml) and upped the cassis (to 30ml) in a quest to make this bittersweet 'n' sour aperitivo a touch more approachable. However, even then, the Teresa remains on the bitter and sour side, so I've reverted to the accepted spec from Gary "gaz" Regan's 2003 The Joy of Mixology.
