1/2 oz Bénédictine
1/2 oz Cardamaro
1/2 oz Cocchi Sweet Vermouth
1 dash Angostura Bitters
Stir with ice and strain into a coupe glass. Twist a grapefruit peel over the top.
After the Blue Room, I crossed Cambridge to visit Brick & Mortar before meeting up with Andrea for dinner. There, Matthew Schrage and Phil MacLeod holding down the fort. For a libation, I asked Matt for the Bonatti & Jets, a new edition to their menu. He then explained (after singing the drink name à la Elton John) that the recipe was created by fellow bartender Cory Buono. Cory named it after Walter Bonatti, a famous Italian mountaineer who scaled K2, for he was inspired by the Italian Alpine qualities of many of the ingredients in the drink. The aged grappa was one that I fell in love with after trying Misty Kalkofen's Bullet for Fredo on one of Brick & Mortar's early menus.