Special drink: the Charrub Spritz by Simone Molé

Ah, summer in Sicily! Sunset aperitifs by the sea, barbecues, the carob harvest, breakfasts with local spreads, days that never seem to end, a smile always on your lips, lunches at grandma’s and that irrepressible urge to get things done. This drink holds everything I’ve just mentioned.

An aperitif-style drink, easy to sip at any hour of a summer’s day, whether you’re at the beach or in the mountains. The drink was designed for everyone, without leaving anyone out. Simple to make, yet the result is outstanding. The citrus notes of Aperol and the balsamic touch of juniper. The sweetness of the carob spread pairs perfectly with the smoky notes of wood-cooked Espadin agave. The drink comes across as smooth and rounded, thanks to a light touch of sugar syrup and apple cider vinegar. Its well-balanced alcohol content makes it enjoyable for everyone. The quick preparation means you can make it even at home, or while travelling.

Charrub Spritz:

• 15 ml London Dry Gin and Carrubato Spread*
• 25 ml Aperol
• 3.5 ml Espadin Mezcal
• 3 ml apple cider vinegar
• 7.5 ml sugar syrup 2:1**
• 45 ml tonic water

Drink Making

Pour all the ingredients, except the tonic, into a half tin. Add ice and stir quickly to dilute and chill the mixture. Once done, strain and pour into a well-chilled glass. Add the tonic, a chunk of ice and garnish with purslane sprouts, a weed that is very popular in Sicily. Cheers!

Preps Making

* Take 100 grams of Ciokarrua Carrubato di Sicilia® Spread and place it in a tall, narrow container, ideally made of tempered glass. Add 1000 grams of London Dry Gin, your favourite one of course. Stir and leave at room temperature for three hours. Once done, put the container in the freezer and leave it for twelve hours. At the end of the twelve hours, you’ll notice that the spread has frozen, but the gin has not. Take a paper towel, lay it over a colander, which in turn sits over a container. Pour the liquid onto the paper towel to filter the gin. This technique is called Fat-wash. In essence, we have flavoured our gin without leaving any solid, fatty residue.

** Take 250 grams of still water and pour it into a pot. Put it on the heat and, when the water reaches 80 degrees, add 500 grams of granulated sugar. Start stirring, never exceeding the recommended temperature. Once the sugar has completely dissolved, turn off the heat and let the syrup cool before using it.

++++
Simone Molé, born in 1990 in Modica and raised all over the world.

He left school at 14 to start working in his aunt and uncle’s bar. The urge to make his way behind a counter was strong, and so began a long journey made of bars, cocktails, waves, music and friends. Oceania and Asia are the stops that shaped Simone’s spirit and led him to carry out his work with dedication and passion, from a simple, humble dishwasher to Bar Supervisor at Freni e Frizioni. The year 2019 was a great one for Simone: first joining Lyaness in London and then a Best 8 Final at World Class Italia.

Today he is in Sicily working for NEO, where he is General Manager and partner. NEO is a brand-new bar located in Cefalù. Simone has brought his new label Sober into the venue’s concept. The venue’s “Food & Drinks” menu gives full attention to the ingredients and their producers, the true stars of his drinks and dishes.