3/4 oz Rye Whiskey
3/4 oz Punt e Mes
3/4 oz Aperol
2 dash Angostura Bitters
Stir with ice and strain into a coupe glass. Garnish with lemon oil.
After the Graduate, I decided to make a recipe that I had spotted on the Bols Bartending Facebook page called the Chicago Typewriter. The drink was created by Brian Summers of the Parish in Los Angeles, and it was named after one of the many nicknames for the Thompson submachine gun. The combination of rye, Punt e Mes, Aperol, and bitters reminded me of the Arthur Avenue that James Miranda crafted at Russell House Tavern over the summer (see below), although that had a more citrus angle to it.
• 1 1/4 oz Old Overholt Rye Whiskey
• 1 1/4 oz Aperol
• 3/4 oz Punt e Mes
• 3/4 oz Grapefruit Juice
• 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Twist a grapefruit peel over the top.