Inocente Italiano

June 4, 2010 (Day 125) — inocente Italiano

Mexican and Italian. My two favorite food genres (I’m quite sure genre isn’t the right term, but I’ve always enjoyed refering to foods as genres).

I’ve had my bottle of inocente since receiving it a couple weeks ago, and I really haven’t had much of a chance to play around with it like I should. So, I figured since it was ball-sweating hot out today and I’m grilling up some brats, I needed something that would go with hot weather and grilled meat. Something sweet, cooling and bitter? Hells yes.

So, I give you the inocente Italiano

1.5 oz inocente tequila

.5 oz Campari

.5 oz lemon juice

.5 oz simple syrup

Shake all ingredients together in a cocktail shaker then pour into a chilled rocks glass filled with ice.

The tequila flavor — which was somewhat subdued on the last inocente cocktail I made — is much more pronounced in this cocktail. The bitterness of the Campari works as an underscore the tequila flavor, and the lemon, which is always good with both tequila and Campari, is perfect. The simple syrup is simply there (no pun intended) to help take some of the edge off.

My first couple sips, I wasn’t particularly fond of the flavor. However, the longer I drank it and the more the ice melted, the more it grew on me.

Jenn offered a similar review, although because she doesn’t like tequila in general, that strong agave flavor was just too much for her liking.

Verdict: Not the greatest cocktail I’ve made with tequila, but certainly not the worst.


— Mark

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