Saturday, June 6, 2015


1 oz Blended Scotch (Pig's Nose)
1 oz Punt e Mes
1 oz Aperol

Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.
A few Tuesdays ago, I reached for Food & Wine: Cocktails 2008 and spotted a great Negroni variation created by Holly Roberts then of Amalia in Manhattan. Overall, it appeared like a Scotch riff that fell between a Contessa and a Patrician. Once prepared, the Ortensia gave forth an orange oil aroma that brightened the briny smoke nose. The sip was full of malt, grape, and hints of orange flavors, and it led into the swallow which mirrored the sip with Scotch and Punt e Mes's bitter notes with an orange finish.

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