The Tricolore is created by Agostino Perrone at The Connaught Bar in London. We’ve picked up Perrone’s recipe from William Yeoward’s elegant cocktail book American Bar
With Perrone being of Italian heritage, but working in London, the ingredient list is obviously very personal and dear to him.
What’s in it
1,5 oz london dry gin (Perrone suggests Sipsmith’s)
2 bar spoons limoncello
0,5 oz fino sherry
2 bar spoons vanilla infused simple syrup
0,75 oz fresh lemon juice
Shake all ingredients with lots of ice and pour into a cocktail glass. Decorate with a maraschino cherry.
Using limoncello in cocktails isn’t too common, but this recipe show’s what a great drink ingredient it can be. The sour flavour of the limoncello is enforced with fresh lemon juice, taking down the overall sweetness a bit. The sherry also makes sure the cocktail gets well balanced while the simple syrup in this case rather adds vanilla flavour than sweetness.
The cocktail gets a really nice color, mainly from the yellow limoncello. A ruby red maraschino cherry is without doubt the decoration of choice for this cocktail.
