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Secret Recipe: Beretta's The Maserati

Photo by Wes Rowe

Photo by Wes Rowe

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

With the thermostat supposedly sneaking past 70 this weekend, it’s prime time for a refreshing tipple from Beretta’s Adam Wilson. Cynar—the classic artichoke-based Italian liqueur having a moment on our city’s cocktail lists—gives this drink it’s distinctive flavor.

The Maserati

Serves 1

2 ounces Cynar (available at BevMo and specialty liquor stores)

1 ounce lime juice

1/2 ounce grapefruit huice

1/2 ounce simple syrup

3 dashes Angostura bitters

2 ounces soda water

sprig of mint and lime for garnish

1. Combine all ingredients into a shaker.

2. Shake, strain into a tall glass, and top with a twist of lime.