1 oz Aperol
1/2 oz Amaro S. Maria al Monte
Stir with ice and strain into a rocks glass rinsed with Lucid Absinthe.
(*) Now made with 3/4 oz rye whiskey and 3/4 oz Cognac.
For Andrea's second drink, bartender Ted Gallagher made her one of the drinks he had been working on that lacked a name. In fact, when Ted emailed me the name later that week, he also had updated the recipe from a Cognac base to a split spirits base of Cognac and rye akin to a Saratoga. The tasting notes below are for the way it was served that night with the brandy base though.