Friday, March 17, 2017

john perona

1 jigger Bacardi White Rum (1 1/2 oz Angostura White Oak)
1 jigger Sweet Vermouth (1 1/2 oz Alessio)
1 dash Campari Bitters (1/4 oz Campari)
1 twist Orange Peel
1 twist Lemon Peel

Stir with ice and strain into a cocktail glass (add rum, express peels into mixing glass and drop them in, let infuse for 2+ minutes while lightly muddling before adding the rest of the ingredients, stirring, and straining).
After work on Friday, my hand guided me to my 1962 edition of the 1951 Bottoms Up by Ted Saucier, and I was drawn to the white rum Negroni of sorts called the John Perona. The recipe was created by John himself at the El Morocco, a Manhattan speakeasy that opened in 1931 and ran as a legitimate nightclub on East 54th street until his death in 1961. In the glass, the John Perona exuded an orange, grapefruit, and grape bouquet. Next, the vermouth's grape continued on into the sip, and the swallow began with rum notes and herbal vermouth blending into bitter orange flavors and ended with a orange and lemon finish from the twists.

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