Della Sacra Recipe
Make Della Sacra Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Optional
Method
Cocktail
Build and stir
Add aged rum, amaro, sweet vermouth, cognac, Italian bitter liqueur, orange curaçao, demerara/simple syrup, and Angostura bitters into a mixing glass filled with plenty of ice. Stir briskly for 25–30 seconds until the mixture is well chilled and properly diluted (you should see the outside of the mixing glass frosting and small shards of ice forming).
Prepare glass
Place one large ice cube (or several regular ice cubes) into a chilled old-fashioned glass.
Strain
Double-strain the stirred cocktail into the prepared glass over the ice cube, using a Hawthorne or julep strainer and a fine mesh strainer if available to remove small ice chips and ensure a smooth texture.
Express and garnish
Take the orange peel, hold it with the outer (colored) side down over the drink and give it a quick squeeze to express oils across the surface, then rub the peel around the rim. Drop the peel into the glass (or discard) and optionally add a Luxardo or brandied cherry on a pick.
Serve immediately and sip slowly. The Della Sacra is an amaro-forward, balanced spirit-forward cocktail with herbal bitterness, dark fruit, and orange brightness—ideal as an after-dinner sipper.
Optional
If you prefer a slightly sweeter or more rounded drink, replace the 0.25 oz demerara/simple syrup with 0.25 oz aged rum reduction (rum warmed with a touch of Demerara until syrupy) or use a richer 0.5 oz of sweet vermouth and omit the added syrup.
