1 oz Campari
1/4 oz Luxardo Amaretto
1/4 oz Anchor Distilling Junipero Gin
1/4 oz Combier Triple Sec
1 pinch Salt
Stir with ice and strain into a Champagne flute. Top with ~2 1/2 oz Bisol Prosecco.
Two Sundays ago, we paid a visit to bartender Ted Kilpatrick at No. 9 Park since it seemed like the perfect way to cap off Andrea and my anniversary evening. For a drink, I opted for La Passeggiata that was mentioned in the final posting on WBUR's PublicRadioKitchen; indeed, the article was on No. 9's Tyler Wang and he served as a great way to cheer up the sad conclusion to that excellent blog. Tyler named his drink after the Italian evening ritual of taking rather slow strolls through the old, main streets of town. The ritual includes dressing up, gossiping, and of course drinking glasses of beer and wine at various bars and cafés along the way.
The PRK article discusses how Tyler's bitter sweet sparkler was influenced by Carrie Cole who went from Craigie on Main to Eastern Standard. Tyler learned from Carrie how to use a pinch of salt to make her cocktails sing; some good examples of that are her Nouvelle Fleur, Aku Aku, and Fin du Saison.
The Passeggiata's aroma came across as almost floral from the Campari and amaretto. The carbonated almond and orange sip led into a Campari-flavored swallow. The salt definitely mellowed the Campari into something reminiscent of Hawaiian Punch of all things instead of the intensely bitter liqueur it can often be.