This Zero Proof Cocktail is layered with herbal, botanical, and citrus notes. It is the perfect aperitivo for your next dinner party, or the perfect summer quencher.
Amalfi Sunset
For the Citrus + Bay Leaf Shrub:
- 5-6 medium lemons, peeled and juiced*
- 1 small grapefruit, peeled and juiced*
- 1¼ cups (300 grams) granulated sugar
- 1 teaspoons (3 grams) whole black peppercorns
- 1 teaspoon (5 grams) flaky sea salt
- 2 whole allspice
- 5 whole cloves
- 2 bay leaves
- 2 teaspoons (16 grams) honey
- 2 Tbsp (36 grams) champagne vinegar
*You need a total of 2 1/4 cups (475 grams) of juice. If you don’t have quite enough, add lemon juice until you have 2 1/4 cups of juice.
Directions for the Shrub:
- Wash and dry the lemons and grapefruit.
- Peel the zest off of the citrus fruits using a vegetable peeler. (You should have big, thin strips of citrus peel without any white pith.)
- Cut and juice all of the lemons and grapefruit to equal a total of 2 1/4 cups (475 grams) of juice.
- Place the fresh juice, citrus peel, sugar, spices, and honey (everything except the vinegar) in a quart mason jar. Put a lid on the mason jar and shake it to dissolve the sugar. (You might not dissolve all the sugar right away. You can shake it until the juices begin to mix with the sugar, leave it for an hour, then shake it again. Give it a shake every time you walk by the jar until all the sugar is dissolved.)
- Leave the jar at room temperature for 24 hours- 3 days.
- Strain the citrus liquid into a clean jar and add the vinegar. Bottle and refrigerate.
Yields about 24 ounces.
To Make the Amalfi Sunset Cocktail:
- Add ice to a rocks glass.
- Fill the glass 3/4 of the way with sparkling water.
- Pour 1-2 tablespoons of the Citrus + Bay Leaf Shrub over the sparkling water and stir to combine.
- Taste and add more shrub or sparkling water if desired.
- Garnish with a lemon slice and a bay leaf.