1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Punt e Mes
1/2 oz Cocchi Americano
2 dash Angostura Orange Bitters
Stir with ice and strain into a cocktail coupe glass.
Two Mondays ago after my DJing gig, we headed over to Tasty Burger for dinner followed by a nightcap at the Citizen Public House where bartenders Sean Frederick and Dave Delaney were busy slinging drinks. For my cocktail, I asked Sean for the Independent. In discussing the drink, Sean poured us a taste of the unique Scotch that serves as the recipe's base spirit. Their barrel of the Miltonduff single malt was surprisingly soft and gentle with cacao and grassy notes.
![citizen public house cocktail](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6_KrL-JrdXMSuuvJ3Uz5VjbRtPhL0Ry1sk-EQH6ElPeGlzkeQOlKdwB4MWi7RPvJ-tD-l44r2tfTQZ67KHlc8fREFatXNfuTJIxso7TSCKLyALxgXJH_DRgGTEDRd_XKkT411Ltas6g/s320/expatriot974.jpg)
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