Sicilian Dragon Cocktail Recipe From Greg Buttera

To learn more about this recipe, click here to read the related story, "Enter the Dragon," in Tasting Table's Chicago edition. 

Recipe adapted from Greg Buttera, The Barrelhouse Flat, Chicago

Sicilian Dragon
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A recipe for the Sicilian Dragon cocktail from Barrelhouse Flat. 
Prep Time
Cook Time
cocktail plus 3 tablespoons honey syrup
Total time: 10 minutes
  • Honey Syrup3 tablespoons honey
  • 1 tablespoon water
  • Cocktail2 ounces amaro Averna
  • 1 ounce gin (preferably Beefeater)
  • 10 dashes Angostura bitters
  • 1 very fresh large egg
  • Ice
  • Freshly grated nutmeg
  1. Make the honey syrup: In a small saucepan set over medium heat, combine the honey and water. Heat, whisking constantly, until the honey dissolves. Remove the pan from the heat.
  2. Make the cocktail: In a cocktail shaker, combine the amaro Averna, gin, ½ tablespoon of the honey syrup (reserve the remainder for additional cocktails), the bitters and the egg. Cover and shake vigorously. Fill the shaker with ice and shake again, vigorously, for 15 seconds. Strain the cocktail into a snifter and top with freshly grated nutmeg. Serve.
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