1/2 oz Crème Yvette
1/2 oz Campari
1/2 oz Dolin Blanc Vermouth
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Twist an orange peel over the top and discard.
For a nightcap on Monday, I flipped through a few older Imbibe Magazine issues and spotted the El Brioso in the September 2009 one in a section on Crème Yvette drinks. While we had tasted this liqueur at Tales of the Cocktail two months before in July 2009, the article was premature for the liqueur would not be launched until spring 2010 in New York and California. It was autumn of 2010 before the spirit made its way to Massachusetts' shelves. Therefore, it was time to revisit these neglected recipes since we could now make them. The one that appealed most to me was created by John Gertsen of Drink. El Brioso, which translates to "the lively, energetic one," was inspired by the Rosita, and John used the Crème Yvette to balance the Campari's bitterness.