Cocktail of the week with Fabrizio Musorella

Caruso
For lovers of aromatic cocktails (and opera), a super after-dinner drink created in the early 1920s for the famous Italian tenor Enrico Caruso. The spicy and aromatic characteristic of this drink is mainly due to the taste of the good quality gin that should be used and from the Cr?me de Menthe, a French liqueur that derives its name from the phrase ‘cr?me de la cr?me’ meaning the best of the best and does not mean the liqueur contains any cream. To make Cr?me de Menthe, oil is extracted from fresh mint leaves, which is then distilled and infused into a fine spirit. Once the blend has been made, the mixture is then allowed to marry for several weeks to develop a fuller flavour. Salute!
Ingredients
3cl Premium gin
3cl Dry vermouth
1.5cl Green Cr?me de Menthe
Preparation
Pour all the ingredients into a mixing glass half filled with ice. Stir with a bar-spoon. Strain into a chilled cocktail glass and garnish with a maraschino cherry inside the glass.

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