Tuesday, July 23, 2013

monte cassino

1 oz Pierre Ferrand Amber Cognac
1 oz Campari
1 oz Amaro Montenegro
1 dash Fee Brothers' Peach Bitters

Stir with ice and strain into a rocks glass containing fresh ice cubes.

Two Wednesdays ago, I dropped into Bergamot where Paul Manzelli was bartending. For a start, I selected the Monte Cassino off of the menu; no, it was not the same Monte Cassino that won NYC's Damon Dyer the Bénédictine 500th anniversary cocktail competition. Instead, it was a house original that appeared more like a loose riff on a Negroni with Cognac and Amaro Montenegro subbing in for the classic's gin and sweet vermouth. In the mix was also a dash of peach bitters; indeed, the combination of Campari and peach was one that previously worked rather well in Derek Brown and Brian Tetorakis' Bitter Peach.
The Monte Cassino offered a peach and herbal aroma. A sweet caramel sip transferred into a swallow that began with the Cognac flavors. Next, Campari softened by the Amaro Montenegro was followed by a peach finish.

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