Tucked away on a side street off Corso Umberto in Taormina, Morgana Lounge Bar reopens every year with a fresh look that stays true to its authentic roots. Recognized as a cornerstone of Sicilian mixology, thanks to founder and mixologist Christian Sciglio, this iconic bar has become a haven for unique flavors, where every cocktail is crafted with infusions and ingredients prepared in-house. The interiors, updated seasonally, transport guests into dreamlike worlds through a design that celebrates the artistry of Sicilian craftsmen, creating a magical atmosphere where time seems to pause.
La Malandrina, The Recipe
“One of the most requested cocktails is La Malandrina, inspired by the story behind the famous Sicilian Moor’s Heads, iconic local ceramics symbolizing the island’s rich cultural melting pot. La Malandrina represents the woman who falls in love with an Arab man,” says Sciglio.
Ingredients
- 50 ml fennel-infused vodka
- 20 ml French liqueur
- 20 ml lime juice
- 10 ml sugar syrup
- Chamomile foam
Chamomile Foam Ingredients
- 50 ml chamomile liqueur
- 150 ml water
- 25 ml simple syrup
- 8 drops of egg white substitute
Chamomile Foam
Combine the chamomile liqueur with all the other ingredients, including a few drops of a natural egg white substitute that won’t leave any unpleasant aromas in the drink. Use an aerator to create the foam.
Infusion Ingredients
- 1 l vodka
- 40 g fresh fennel fronds
Vodka Infusion
Place the vodka and fennel in a vacuum-sealed bag. Strain the liquid through a fine mesh fabric strainer. Set the sous vide to 40°C and cook the sealed bag for 30 minutes. Once done, strain the liquid again through the fine mesh fabric, bottle it, and label.
Method
After infusing the vodka with fennel, combine the rest of the ingredients in a shaker filled with ice. Strain into a tall tumbler and serve.
Garnish
Finish with a layer of chamomile foam.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Morgana Lounge Bar
