triple crown

1 1/2 oz Glasgow Scotch
1 oz Cocchi Sweet Vermouth
1/2 oz Brovo Amaro #14
2 dash Housemade Coffee Bitters

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

For Andrea's first drink at the Baldwin Bar at Sichuan Garden II, she asked bartender Joel Atlas for the Triple Crown which turned out to be another of Ran Duan's creations. The amaro in this Bobby Burns variation was created along with the Brovo Distillery by bartender Mike Ryan who works at Sable in Chicago. The Brovo site describes #14 as, "Mike's amaro starts with Guatemalan chocolate married to thyme for a savory flavor. It moves through cinnamon, sarsaparilla, angelica, and vanilla. It finishes with a strong Gentian finish and is sweetened with agave nectar. It is a sophisticated chocolate flavor."
The Triple Crown offered lemon oil aroma that brightened the slight smoke notes emanating from the Scotch element in the drink. The Scotch continued on into the sip as a malt note that classically paired with the vermouth's grape. Finally, the swallow brought out the rest of the Scotch flavors that transitioned elegantly into a dark, bitter sweet finish.