Fumo Bianco
Saved by 2 People
About this Cocktail

Original for Trattoria Piatto, Carlisle PA.

My fondness for Cocchi and my infatuation with burning things comes together again.

  • 1 Barspoon of dried lavender
  • 2 Sprigs of Norway Spruce
  • .3 oz Fresh lemon juice
  • .5 oz House-made Spruce simple syrup
  • .25 oz St. Germaine Elderflower Liqueur
  • .25 oz Aperol
  • .25 oz Bombay Sapphire Gin
  • 1 oz Cocchi Americano
  • 1 oz Pasteurized egg white

In coupe glass, do a light rinse of Cocchi - enough to coat the sides, discard excess into shaker.

Loosely pile Lavender and Spruce sprigs onto inflammable surface (used here; marble bartop). Heartily torch lavender and spruce with a culinary torch. Char to the point of heavy smoking/fire. Upturn coupe and trap smoke and combustion.

In shaker - add all ingredients, save egg white. Shake vigorously till well frosted. Strain into second shaker, add 2-3 cubes of ice, add egg whites and shake again. Strain again into coupe, top with dried lavender to garnish.


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