2 parts Old Overholt Rye
1 part Punt e Mes
1 part Strega
1 dash Angostura Bitters
1 dash Regan's Orange Bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a Marasca cherry.
Yesterday, the Grand in Somerville (home of the Boston Shaker's shop) was holding its monthly Sip & Shop sale event. The guest bartender was Evan Harrison of the Independent who was making one of his newer creations, the Nonantum cocktail (please read the DrinkBoston post about Evan and his cocktail). The drink is a modification of a Green Point using a little less rye and swapping Strega liqueur for the yellow Chartreuse. Cheers to Evan for being the first to make a cocktail I have tasted with Strega, a liqueur I have only seen while browsing the shelves of certain liquor stores. Although historically others must use it since there are 23 recipes on CocktailDB.com in case any of you purchase a bottle and wonder what else to do with it besides making tasty Nonantums with it (although please have Evan and the others at the Indo make them for you if you are in the area!).
The drink was indeed reminiscent of the Green Point, although with the more sweet Strega and lower rye proportion, the cocktail was a bit more syrupy smooth in comparison. While the Strega is more intense of a bitter flavor than yellow Chartreuse, the overall profile was less sharp which might be due to the fact that I am used to Green Points with spicy Rittenhouse 100 and not the Nonantum's softer Old Overholt. Regardless of the differences between the two, the Nonantum was just as addicting of a taste as I find Green Points to be.