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Dedicated to marchese Aldo Sersale, co-founder of Le Sirenuse with his siblings Paolo, Anna and Franco, this heady blend of rum, Curaçao, elderflower and lemon juice was created by Le Sirenuse’s head barman Roberto Pane and mixologist Alessio Lupo. Its secret ingredient is the raspberry and Lillet Blanc reduction that recalls this perfect gentelman’s regular daily tipple – wild berry juice. We recommend sampling it in Le Sirenuse’s Champagne Bar, renamed ‘Aldo’s’ in June 2019 in tribute to the impeccably turned-out bon vivant.
36ml Jamaican rum and 24ml Cuban rum, blended together
20ml Reduction of raspberries and Lillet Blanc
15ml Orange Curaçao
5ml Elderflower syrup
20ml Lemon juice
The raspberry and Lillet Blanc reduction should be made at least a day before. Take a kilo of well-washed raspberries and 700cl of Lillet Blanc (a French wine-based aperitif based on Semillon with the addition of macerated citrus fruits and quinine). Pour both into a large saucepan with a kilo of unrefined white ‘panela’ cane sugar, bring to the boil, reduce the heat, and simmer for around 25 minutes, stirring occasionally. Leave to cool, then pour through a fine sieve, bottle, and keep in the fridge.
Put a few ice cubes in a cocktail shaker and add, in order, the rum, orange Curaçao, lemon juice, elderflower syrup, and reduction of raspberries and Lillet Blanc. Shake vigorously. Pour from the shaker through a sieve into a Nick & Nora glass (this is known as double straining), and serve with a twist of lemon.