Monday, July 9, 2012

Drink Recipe: The Florentine


A laser focus on fresh, seasonal ingredients carries over from the food menu to the cocktail list at Michael’s Genuine. Mixologist Ryan Goodspeed gives this drink a savory Mediterranean twist with olive oil-braised fennel, tarragon, green olive puree and citrus juices. Campari—a well-loved Italian spirit—provides the perfect bittersweet notes to balance the vodka-based cocktail.


At a glance
Region: Mediterranean
Main Ingredients: fennel, olives, orange juice, vodka
Beverage Serves: 2

¼ bulb fennel, cut into 2 wedges
1 tsp. extra virgin olive oil
2 tarragon sprigs
1 large lemon wedge
4 oz. vodka
2 oz. fresh-squeezed orange juice
1 oz. lemon juice
1 oz. pitted green olives, pureed
2 orange wedges
1 oz. Campari


  1. In small sauté pan over med. heat, slowly sweat fennel wedges in oil until soft, about 15 to 20 min. Set aside to cool.
  2. Muddle the tarragon and lemon in a shaker. Add vodka, orange juice, lemon juice and green olive purée. Shake and strain over ice into highball glasses. Add a dash of Campari to finish. Garnish each drink with an orange wedge and sautéed fennel slice.
Recipe courtesy of
International Olive Council

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