peru negro

1 oz Pisco Italia (Encanto)
1 oz Campari
1 oz Sweet Vermouth (Alessio)
1/2 oz Amaro Montenegro
1 dash Bittermens Mole Bitters

Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist (optional to garnish with the twist as well).
For the cocktail hour two Monday nights ago, I found my copy of Perú: A World of Cocktails in one of my piles of books. The book was printed for a Tales of the Cocktail pisco tasting room in 2016, and the recipe that called out to me was the Perú Négro crafted by Boston's own Brother Cleve. The Perú Négro came across like a pisco Negroni riff that was softened by Amaro Montengro and spiced with chocolate bitters. In the glass, the drink shared orange oil over darker notes from either the sweet vermouth or the Campari. Next, grape with bright notes of citrus on the sip led into pisco and bitter-sweet orange on the swallow with an earthy chocolate finish.