Uccellino

ByAshley Flynn

Toronto, ON

Ashhflynn

The Recipe Watch Video

Ashley's Cocktail Recipe

Uccellino (“little bird”)
1.5 oz Mionetto Prosecco
3/4 oz Malfy Gin con Limone
1/4 oz Green Cardamom Infused Luxardo Maraschino Liqueur
1/4 oz Lavender and Chamomile Syrup
1/4 Amalfi lemon juice

Add gin, infused maraschino, syrup and lemon juice to a shaker tin. Shake and fine strain into a bird flute. Top with 1 1/2 oz of Mionetto Prosecco. Garnish with a glass straw and edible verbena flowers.

Green cardamom infused maraschino – 1 cup maraschino liqueur, 1 table spoon whole green cardamom pods, let infuse in air right container for 24 hours. Fine strain and refrigerate.

Lavender Chamomile Syrup – 2 cups white sugar, 1 cup water, 2 tablespoons dehydrated lavender, 2 tablespoons dehydrated chamomile. In a saucepan, medium heat. Stir until sugar is dissolved. Remove from heat and transfer to a reusable container. Let lavender and chamomile steep in syrup in fridge for 24 hours. Fine strain and refrigerate.

Amalfi lemons sourced from The Cheese Boutique in Toronto

What inspired the drink?

This cocktail is inspired by my two year relationship with my partner, Tom, and our “not so top secret plan”. Since the start of 2022, we have been planning a secret Italian elopement ceremony and this cocktail embodies that day. Picture a breezy summer day in the Tuscan country side. In a lush green valley, surrounded by trees and greenery. Holding a garden bouquet of juniper, lavender, chamomile and lemon verbena tied with cardamom leaves. The birds are chirping, the sky is blue and the air is crisp. The Uccellino, Italian for little bird, is born.
Almost all of the ingredient in the Uccellino are sourced from Italy. Mionetto Prosecco is the main star of this cocktail. Followed by an Italian made gin, an Italian made liqueur, Amalfi coast lemons, Piedmont Lavender, and Bonomelli Chamomile.
Green cardamom is the only ingredient not from Italy. However, this flavour represent one of my favourite memory with Tom. The smell of green cardamom cooking remind me of love.

What bar do you work at?

The Drake Hotel

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