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One of the signature recipes of Le Sirenuse's head barman, Roberto Wimmer, The Positano is a refreshing spring and summer martini variation, the essence of the Amalfi Coast in a glass. But there’s no reason you shouldn’t try it in winter too – the hint of marzipan is decidedly seasonal, after all, and the rest acts as a premonition of warmer times to come.
It’s up to you whether you use orgeat or pure almond syrup in this recipe – but one or the other is essential, the secret ingredient that gives this cocktail its tropical allure. Commercially available orgeat is normally flavoured either with orange flower water or rose flower water, which adds an exotic, perfumed hint to the drink. If you like the idea of making your own – with or without the addition of flower water – there’s a good recipe here.
Note that the Italian syrup known as orzata is not exactly an orgeat despite the etymological connection between the two words. These days it’s not a barley syrup either (‘orzo’ is barley), though it once was. Orzata is made from benzoin resin (which has an almondy flavour), vanilla essence and orange flower water. In Italy, it’s a favourite summer drink of elderly signore - but not particularly useful as a cocktail ingredient.
Combine all the ingredients except the blackberry in a cocktail shaker with whole ice cubes (not crushed ice). Shake vigorously for half a minute or so, and pour into a martini glass. Serve garnished with a blackberry speared on a cocktail stick.
Photo © Oliviero Olivieri