Calling all music lovers and cocktail enthusiasts! Raise a glass to the iconic Amy Winehouse and the 2023 biopic, Back to Black, with this captivating cocktail creation. The aptly named Back to Black cocktail is a sophisticated blend of sweet and tart, with a touch of unexpected licorice that mirrors the soulful depth and unique style of Winehouse’s music. It features blackberries and raspberries, a nod to her signature aesthetic, muddled with an intriguing licorice liqueur for a unique flavor profile. So, get ready to channel your inner rockstar and sip a cocktail that’s as bold and beautiful as Amy Winehouse herself.
Using Calabria Alla Liquirizia
Hailing from Calabria in southern Italy, Il Calabrese Liquore Alla Liquirizia is a
unique and flavorful licorice liqueur that adds an intriguing depth to cocktails. It’s crafted using hand-harvested Calabrian licorice root, renowned for its intense and slightly sweet flavor. The distillers then steep licorice root in high-quality alcohol, along with a touch of sugar and other natural ingredients. The result is a smooth and well-balanced liqueur.
Il Calabrese Liquore Alla Liquirizia comes in a rich, dark color that’s close to black. It also contains a complex aroma and taste that combines notes of licorice, anise, and subtle herbal hints. It’s truly an experience for your taste buds. The flavor of this liquor is as complex as Amy Winehouse herself.
PrintBack to Black, A Cocktail Inspired by Amy Winehouse
Ingredients
- 1oz Bacardi Superior White Rum
- 1oz Cointreau
- 1/2 oz Il Calabrese Liquore Alla Liquirizia
- 4 Red Raspberries
- 7 Blackberries
Instructions
- In your cocktail shaker: muddle 4 raspberries and 4 blackberries together in the licorice liqueur.
- Add ice and pour in the rum, and cointreau.
- Shake vigorously for 10-20 seconds.
- Double strain pour through shaker over a fine mesh strainer into a chilled Coupe glass.
- Garnish with 3 blackberries on a silver pick, and enjoy.
Recipe and Styling by Sarah Cascone / Story by Kylie Thomas / Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.