Di Roberto

by Dimitris Theodoratos, bartender/mixologist at The Bar Project.

Once upon a time there was a Sicilian cook, he had 58 years of age, 24 years in the Greek islands with the most Mediterranean aura one can smell. This imbibe is inspired and dedicated to his existence. He is called Roberto.

Di Roberto

  • 50ml mastic liquer
  • 25 ml Aperol
  • 10 ml lime juice
  • 5 ml vanilla syrup
  • top up with Prosecco
  • Rosemary

And now what?

Add a spring of rosemary, the mastic liquer, Aperol, lime juice and vanilla syrup in a shaker filled with ice. Muddle the ingredients slightly to release the aromas of the rosemary and shake. Strain in a cocktail glass filled with ice and top up with Prosecco wine.Garnish with a rosemary spring.

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