Friday, October 10, 2014


1 oz Punt e Mes
3/4 oz Cardamaro
3/4 oz Averna
1/2 oz Nux Alpina Walnut Liqueur
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
For a cocktail at the Baldwin Room at the Sichuan Garden II, Andrea asked bartender Ran Duan for the Wolfpack. Once prepared, it offered a dark grape aroma, but over time, the nose included more walnut notes. Next, the sip began as a lighter grape flavor that shifted to more caramel as things warmed up. Finally, the swallow shared a complex bitter medley that transitioned well into the rich walnut finish.

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