Romagnolo

Making the best use of ingredients at their peak doesn't always mean eating them immediately, but can lend itself to preserving for the months ahead. This usually happens in the Summer, yet Winter is citrus season and we really love the unique flavor of the blood orange in the warmest months.

Staying true to the blood orange's Italian roots, we added some fennel tea, fresh lemon juice and a touch of Campari for balance. Garnish with a fennel frond and you're ready for a hot afternoon by the lake. Thus, our libation is aptly named after our Italian truffle dogs: the Lagotto Romagnolo.

Ingredients: 
2 ounces Blood Orangecello*
(Substitute 2 ounces blood orange vodka and 3/4 oz simple syrup if Orangecello is not available)
1 ounce fresh squeezed lemon juice
4 ounces fennel tea*
3-5 drops Campari to taste

To make:
Build the drink in order in an ice-filled highball glass. Stir and garnish with fennel frond.

*For the Blood Orangecello
2 liters vodka or neutral grain spirit
8 blood oranges
2 cups simple syrup

Carefully peel five of the oranges and add to a large sealable container. Juice them all and strain into the container with peel and vodka. Stir and let sit in a cool, dry place for 1 week, agitating daily. Strain mixture and add simple syrup. Store in freezer or refrigerator for use.

*For the fennel tea
2 quarts chopped bronze fennel frond
1 fennel bulb, sliced
3 quarts water

Bring water to a boil and let rest for 1 minute before pouring over fennel in a 4-quart container. Stir and let cool. Strain and refrigerate for up to 2 days.

– Jesse Ratliff, Mixologist