1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Punt e Mes
1/2 oz Cocchi Americano
2 dash Angostura Orange Bitters
Stir with ice and strain into a cocktail coupe glass.
Two Mondays ago after my DJing gig, we headed over to Tasty Burger for dinner followed by a nightcap at the Citizen Public House where bartenders Sean Frederick and Dave Delaney were busy slinging drinks. For my cocktail, I asked Sean for the Independent. In discussing the drink, Sean poured us a taste of the unique Scotch that serves as the recipe's base spirit. Their barrel of the Miltonduff single malt was surprisingly soft and gentle with cacao and grassy notes.