Ouro de Tolo
Ouro de Tolo is a bitter, herbal and sour drink, with high flavor complexity.
Ingredients
- 60 ml Cynar
- 20 ml honey syrup
- 25 ml lime or lemon juice
- 4 to 8 basil leaves
- 20 ml egg white
- Ice
- Basil leaf
Method
- In a shaker, combine the Cynar, honey syrup, the lime or lemon juice, the basil leaves, and the egg white.
- Fill with ice and shake until well chilled.
- Double strain into a rocks glass over ice.
- Finish with a basil leaf on the foam.
FAQ
What is in a Ouro de Tolo?
A Ouro de Tolo is made with 60 ml Cynar, 20 ml honey syrup, 25 ml lime or lemon juice, 4 to 8 basil leaves, 20 ml egg white, Ice and Basil leaf.
When should you serve a Ouro de Tolo?
A Ouro de Tolo fits an aperitif and a Brazilian table.
What is the bartender tip for a Ouro de Tolo?
Tato, named after Raul's song: Cynar is the base, not the accent it is in a Rabo de Galo. The 60 ml of artichoke amaro wants the 20 ml of honey syrup (or 3:1 diluted honey) and the 25 ml of citrus — lime or lemon. Four to eight basil leaves go in the shake; just one on the foam. The egg white (20 ml; powdered albumin covers it) makes the cap; Tato skips the dry shake if you shake hard with ice. Double strain over fresh ice: the foam rises on its own. The catalog's Campari Sour is the same family with simple syrup and Angostura, no basil. The Bitter Giuseppe stirs Cynar with vermouth, no sour citrus.