Tuesday, August 3, 2010

the day bell

1 1/2 oz Bulleit Bourbon
1/2 oz Campari
1/4 oz Ramazzotti Amaro
1/4 oz Grand Marnier
1 oz Moet Imperial
1 pinch Salt

Stir all ingredients but Champagne with ice. Strain into a coupe glass, top with Champagne, and garnish with an orange twist.

Skipping ahead a decade at the Diageo Happy Hour, I had an interesting drink served to me by Joaquin Simo (pictured below) of Death & Co. in New York City and Josh Habiger of the Patterson House in Nashville. The Day Bell was their "modern take on the Seelbach cocktail, created in 1917 at the Seelback Hotel in Louisville, KY."
Substituting for the Seelbach's Cointreau was a combination of a Grand Marnier and an orange-flavored amaro, Ramazzotti. The Ramazzotti along with the Campari served a smilar function to the Seelbach's seven dashes each of Angostura and Peychaud's Bitters. The Day Bell had a very orange nose and lingering bitter notes from the Campari. The swapping of potable bitters for the Seelbach's nonpotable ones seemed to have a similar effect on the palate, although the decreased amount of sparkling wine did bring the Bourbon flavors more to the forefront of the drink.

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