Sunday, March 7, 2010


1 oz Michter's Rye Whiskey
1/2 oz Campari
1/2 oz Aperol
1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Punt e Mes
3 dash Mole Bitters

Stir with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with an orange twist and a pair of short straws.
For my second cocktail at Craigie on Main, Ted wanted to make me his new variation on the rye-Negroni drink, the 1794, and was looking for a critique. In the 1795, he split the Campari with an equal part of the softer amaro, Aperol, and spiced up the sweet vermouth with an equal part of Punt e Mes; the latter addition of the Punt e Mes added some notes that worked rather well with the Campari. In the end, the drink was not as sharp as the 1794 but just as delightful. Surprisingly, the Michter's rye was a bit overwhelmed in this drink. Perhaps a single malt Scotch would be more distinctive in the mix; moreover, the smoky notes might work well with some of Campari's sharper notes.

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