Monday, May 19, 2014


1 3/4 oz Cinzano Sweet Vermouth
3/4 oz Lemonhart 151 (*)
1/2 oz Meletti Amaro (*)
1 pinch Salt

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.
(*) Will be made with Plantation Overproof Dark Rum and Ramazzotti in the future.
A few Sundays ago, Andrea and I stopped into Audobon where Tyler Wang was tending the bar. For a first drink, Tyler suggested an inverse Palmetto that he came up with for a restaurant that he is consulting for in Provincetown. While Tyler lacked two of the specific ingredients, he substituted a similar rum and amaro to approximate the flavor profile. I neglected to ask why the drink was called the Maurizio, but I did note that the general structure was the same as the Salt and Stone that he created at Kirkland Tap & Trotter. The Maurizio began with an orange oil aroma that gave way to a caramel and grape sip. With the Meletti, the swallow was rum with an herbal finish, but with the intended Ramazzotti, there would most likely be dark orange peel notes here.

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