The Thursday Cocktail Recipe…for the Weekend

Sazerac Rusticum

One 750-ml bottle Aperol

Fennel fronds from two bulbs
½ fennel bulb, sliced
Zest of 1 medium lemon, divided
Zest of ½ medium orange
Zest of ½ medium grapefruit
One 750-ml bottle Dolin dry vermouth
5 sprigs fresh rosemary, roughly chopped
¼ ounce infused vermouth
¾ ounce infused Aperol
1 ounce grappa
Ice
Sambuca
1 medium lemon

1. In a large glass jar, combine the Aperol, fennel fronds, fennel bulb, and ½ of the lemon zest, the orange zest and the grapefruit zest. Seal the jar and set aside to infuse for 6 to 8 days. Strain the solids and rebottle the liquid. This mixture will keep at room temperature indefinitely.

2. In a large glass jar, combine the vermouth, rosemary and the remaining lemon zest. Let the mixture infuse for 3 to 5 days. Strain the solids and rebottle the liquid. Keeps at room temperature for 6 months.

3. In a cocktail shaker, combine the infused vermouth, infused Aperol and grappa. Add the ice and stir until very cold. Rinse a sour glass with Sambuca. Strain the cocktail into the rinsed glass. Peel a strip of lemon over the glass. Drop the peel into the glass. Serve.