1/2 oz Fernet Branca
1/2 oz Yellow Chartreuse
1/2 oz Maraschino Liqueur
1/2 oz Lemon Juice
1/2 oz Lime Juice
1 dash House Orange Bitters
1 dash Peychaud's Bitters
1 dash Angostura Bitters
Shake with ice and strain into a rocks glass rinsed with Del Maguel Mezcal Vida.
After the Appleton Remixology event, I made my way home after an afterparty or two and caught a nightcap at Trina's Starlite Lounge. For a drink, I asked bartender Jay Bellao for the Bartender's Bingo. The recipe was created by writer Luke O'Neil, Temple Bar bartender Evan Kenney, and then Temple Bar-now Russell House Tavern bar manager Sam Gabrielli. Luke described the concept in a StuffAtNight article about how the idea started as a parody à la the Shit Bartenders Say video; however, the result turned out rather tasty. Somewhere along the way, the drink made it on to the Trina's menu.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiPm7zIbh42Ky0kI6x3hhvQYtkq8vw8nQnFPUi9bMIf8jsOn-9SeLJll3NCix2TPNaXQF5gEJZJ_B82n47jBbr1C-TCC80Mys70FmN2g9e4Jw-ROEgUsjX0x0eOWUck3AEd4NeAyQlzA/s320/bartenderbingo486.jpg)
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