Developed and introduced in LA, Chareau has quickly become popular among locals. The Milano Swizzle combines Chareau with fresh citrus, Italian vermouth and the tangy brightness of strawberry-cucumber shrub.
½ oz Chareau Aloe Liqueur
½ oz fresh lemon juice
¼ oz simple syrup (1:1 sugar and water)
1 ½ oz Punt e Mes
¾ oz *strawberry-cucumber shrub
1 ½ oz soda wáter
2 dashes of Angostura bitters
Garnish – strawberry slice and mint sprig
Glass – Collins
* Strawberry-Cucumber Shrub:
Slice one pint of fresh strawberries and half of a hothouse cucumber, and combine in a large saucepan with one quart of Champagne vinegar. Bring to a boil, then remove from heat and let cool to room temperature. Strain out the solids and mix with 1 ½ cups of simple syrup (1:1). Keep refrigerated for up to one month.
Prep: Add all ingredients except bitters to a Collins glass filled with crushed ice. Use a bar spoon or swizzle stick to combine and chill, then top with more crushed ice and 2 dashes of bitters. Garnish.
Photo and recipe courtesy of Karen Grill of the Sassafras Saloon