Page 3 of 3Dorcol Distilling Company (1902 S. Flores St.); of necessity, he uses the distillery’s Kinsman apricot rakia, which recently earned 92 points and Best of Category in the Los Angeles International Spirits Competition. Again, I get to invent a name.
Bianco e Piccante
1 1/4 ounces Kinsman
1 ounce Suze
1 ounce Lillet
1 bar spoon spicy simple syrup (see note)
1 small serrano slice
Add Kinsman and serrano slice to mixing glass and lightly muddle pepper. Add remaining ingredients and stir with ice. Serve in tumbler over ice.
Note for spicy simple syrup 1:1 ratio sugar to water. Add two Serrano peppers and one habanero pepper. Stir over medium heat until sugar dissolves. Let chiles steep for 20 minutes. Let cool. Strain and store in fridge.
Lucio also does a smoky Negroni that is best tasted at the bar as it requires a smoking gun — emphasis on the smoke, not the guilt. — RB