132 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 8
drink
Pompelmo
Fashionista
Cantinetta Luca
Dolores at Seventh
Carmel • 831/625-6500
cantinettaluca.com
Photo: Kelli Uldall
P
utting her own spin on a classic
cocktail, Cantinetta Luca bar man-
ager Lotte Tucker creates a fashionable
drink around a slice of grapefruit.
Tucker's Pompelmo Fashionista echoes
the time-honored Old Fashioned,
using the natural sharpness of
Disaronno (apricot pits oil, burnt
sugar, alcohol and herbs) to stand in
for bitters, and puckery grapefruit
for the classic orange. The twist?
She soaks the citrus in honey
before dehydrating it—effectively
replacing the traditional Old
Fashioned sugar cube, "and help-
ing with allergies!" she says. The
almond liqueur "brings a little
bitter and a little sweet." A
trained sommelier who has
spent time living in France,
Tucker says her philosophy
behind the bar is "simplicity,
consistency and balance."
—Larry Harland
I N G R E D I E N T S :
• 2 oz. Michter's Rye Whiskey
• ¼ oz. Disaronno
• 2 honeyed grapefruit half-
wheels (see below)
• 1 cocktail cherry
• Rosemary sprig
P R E PA R AT I O N :
Muddle one honeyed grape-
fruit slice with Disaronno and
a cherry. Add ice and whiskey.
Stir, don't shake. Strain into
rocks glass with ice. Garnish
with grapefruit and sprig of
rosemary. For honeyed grape-
fruit: Squeeze honey atop
sliced grapefruit half-wheels
and put in dehydrator (or
low-heat oven) for 24 hours.
