The Story Behind The Febbre Di Lumaca
At Osteria Lumaca, the new flagship restaurant in luxury hotel HGU New York in Manhattan's NoMad district, guests are encouraged to take it slow.
John DeLucie, celebrity chef and restauranteur, draws on his southern Italian roots, incorporating fresh seafood with handmade breads and pastas; while carefully curated aperiti and digestivi complement every meal.
Bartender and recipe developer Anthony Henirquez says the Febbre Di Lumaca is inspired by the same concept. “At Lumaca, we are all about slowly savoring the food and enjoying the dining experience,” he says. (“Lumaca,” as it turns out, is the Italian word for “snail.”)
“The fresh ginger and cinnamon in this cocktail blend well together with our all-natural aperitivo, creating a drink that is both warming and refreshing, and a cocktail that you want to make last,” Henirquez continues.
Of course, there's only one way to find out, other than ordering one yourself. Thankfully, Henirquez shares his recipe for the Febbre Di Lumaca below.
- 3 slices muddled ginger
- ½ ounce ginger simple syrup
- 1 ounce rye whiskey, such as Dickel Rye
- 1 ounce aperitivo, such as Bordiga or Aperol
- ½ ounce lime juice
- ½ ounce egg white
- Add all ingredients to a shaker with ice.
- Shake well for 30 seconds.
- Strain into a Martini glass.
- Top off with powdered cinnamon.