By Osteria Mozza's standards, the Sculaccione is an old standard, a cocktail that's been on the list since the restaurant's opening. A recipe for it appears in The Mozza Cookbook, and it's a favorite of GM David Rosoff (though he admits to making his with mezcal, rather than the tequila used in the original). So why drink the Sculaccione now, specifically?
Well, it's the perfect drink to herald the beginning of hot weather. A summery blend of tequila, lime, grapefruit and Campari, the drink manages to be fruity without too much sweetness, and the grapefruit and Campari actually lend it a tart, verging-on-bitter finish that's utterly refreshing.
The name, according to a quick Italian-English translator, means "to spank, or to give a spanking," perhaps referring to the smack of that bitterness, though I'd call it more of a whisper than a smack -- but whatever floats your boat.
If you have a few minutes to kill before your reservation across the street at Trois Mec, or if you pass by the intersection of Melrose and Highland on your way home from work, a Sculaccione is a fantastic way to kill five minutes on these newly hot evenings.
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