AN APPLE PIE YOU CAN DRINK

Our Don't Worry Bar occupies the original living room of what was once the Sersale family's seaside villa in Positano. In 2024, after a visit to Japan, Aldo Sersale was inspired to turn this intimate, elegant, temple of old-school cocktail culture into a ‘listening bar’ like those he had visited in Tokyo, but with a uniquely Amalfi Coast spin. He envisaged a snug, elegant space for amici and amanti where conversation, champagne and premium cocktails are caressed by vintage pop and jazz on vinyl, reproduced with crisp audio fidelity, curated by a live DJ who responds to each evening's changing moods.

The Don't Worry Bar is currently enjoying its winter break. But please indulge our fantasy of it coming to life for the festive season and inviting its friends around for a party. How would it celebrate? How would it self-decorate? What festive playlist would it conjure? What seasonal cocktails would it prepare?

These may seem to be big, unanswerable questions, given that bars don't talk. But they do sometimes appoint people to talk for them. One such is the Don't Worry Bar's head barman, Alessio Lupo.

Tasked with creating a festive cocktail in the spirit (and with the spirits) of the Don't Worry Bar, Alessio came up with the Apple Pie. We were lucky enough to have him prepare it for us – and we can confirm that it's not only delicious, but it tastes of crackling fires and long walks through a winter wonderland in that oversize reindeer-pattern sweater your great-aunt gave you. Not only that, but Alessio has managed to recreate the taste of a northern Christmas using exclusively Italian ingredients.

We share the recipe for this dream-vision cocktail with you, with all of our best wishes for the festive season. If the ingredients are not easily available where you live, feel free to substitute with more easily sourced alternatives.

Don't Worry Apple Pie Cocktail

Before you start this, make sure you have a few fresh tangerines (or mandarins) to hand. If you have a few with leaves still attached – for the garnish – all the better.

For the ‘Apple Pie’ Whisky (makes enough for six cocktails):

If you have a sous vide machine (roner), put all the ingredients in a vacuum bag and place in the sous vide for an hour and a half at 70°C (158°F). Then put everything in a cold bath for two minutes, filter first with a large-mesh metal strainer to get the big debris out, then with a paper coffee filter or nut bag. If not using immediately, pour into a sterilised bottle.

If you don't have a sous vide machine, simply mix all the ingredients in a bowl and leave overnight.

For the Tangerine Soda (makes enough for six cocktails):

300ml Polot 1882 Tangerine Cordial

50ml simple syrup 1:1

300ml water

You will need a soda siphon or Twist ‘n Sparkle bottle. Add all the ingredients, fizz with a charge of CO2 and wait 30 seconds. The crucial thing is to make sure all the liquids are well-chilled: this will help you achieve the perfect carbonation.

For a single Apple Pie cocktail serving:

50ml ‘Apple Pie’ Whisky

100ml Tangerine Soda

5ml Liquore Finocchietto (Wild Fennel Liqueur) Carlo Mansi

Mix in the glass, then garnish with a tangerine segment and – if you have one to hand – a tangerine leaf. Buon natale!

Photos © Roberto Salomone