1/2 oz Aperol
1/4 oz Amaro del Capo
2 dash Boker's Bitters
Stir with ice and strain into a rocks glass. Garnish with an orange twist.
My second drink at Stoddard's was the North End that appeared like an intriguing Manhattan variation. Since the drink is named after a Boston neighborhood, perhaps grouping it with the Fort Point, Neighborhood Nine, and the Cambridgeport would be more accurate. One of the things that I was curious about was the "El Capo" on the ingredients list (especially since a Google search on my phone turned up an El Capo Tequila which seemed like an odd thing to pair with a good Irish whiskey). Therefore, bartender Eric Cross showed me the bottle of this amaro and poured me a taste. It possessed a rather caramel sip with mint family notes on the swallow. F. Paul Pacult described El Capo as having "intense, earthy notes of fresh herb and quinine, backed by a strong minerality and a hint of cola nut." Since the North End of Boston is the Italian section of town, it explained the two Italian liqueurs in the recipe; however, why Irish whiskey? Well, the North End during the 19th century was a stronghold for the Irish community especially when the potato famine brought a large number of immigrants to the city.