1 oz Cocchi Americano
1/2 oz Ford's Gin
1/8 oz Nux Alpina Walnut Liqueur
1/8 oz Demerara Syrup
1 dash Angostura Bitters
Stir with ice and strain into a cocktail coupe.
Two Sundays ago, I ventured down to Backbar where I found a seat in front of bartender Sam Treadway. For a start, I asked Sam for the Bamboozled, their spin on the classic Bamboo cocktail. Sam described how the recipe was a collaboration between bartender Melinda Maddox and himself, and their use of walnut liqueur intrigued me for it seemed like it would accentuate the inherent nuttiness in most Amontillados.