2 oz Bertagnolli Grappa di Amarone
1/4 oz Lebanese Arak
1 dash Angostura Orange Bitters
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.
The other drink that bartender Ted Kilpatrick wanted to make for me was another of his wine explorations. This one was using a German Riesling from a special part of the Mosel region called the Spice Garden of Ürziger. The region's steep, red-soiled vineyards impart a spicy, tropical fruit, and earthy flavor to the wines. To complement these spice notes, Ted added Lebanese Arak; once mixed, the spirit's mild louching reminded him of a foggy night in London which might be how the drink got its ominous name.