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La Furiosa

Servings: 1


  • 2 oz Pomegranate Vodka
  • 1/2 oz Ca' Momi Ca' Rosa Sparkling Wine
  • 1/2 oz Amaro Nonino
  • 1/2 oz Pomegranate Puree (Recommend Perfect Puree of Napa Valley)
  • 1/4 oz Grapefruit Cinnamon Shrub
  • 1/2 oz Egg Whites
  • 1/2 oz Lemon Juice


  • To make Grapefruit Cinnamon Shrub: 1 cup grapefruit segments (add peel for extra flavor), 1 cup sugar and 1 cup apple cider vinegar. In a mason jar, first muddle sugar with grapefruit peel to release the peel oils. Add grapefruit segments and muddle to extract juice. Finally stir in the apple cider vinegar, add a cinnamon stick and let sit in fridge for 2-4 days for flavor to develop. Strain and keep liquid in the fridge.
  • To make the cocktail: Add all ingredients to a cocktail shaker and dry shake to combine. Add ice to shaker and shake vigorously.¬†Strain over fresh ice into a glass 1/4 rimmed with cinnamon sugar.¬†Garnish with edible flowers.