Friday, October 13, 2017


1 1/2 oz Cognac (Camus VS)
1 oz Dolin Blanc Vermouth
1/2 oz Nardini Amaro

Stir with ice, strain into a cocktail coupe, and garnish with a floated mint leaf.
After enjoying the Great Satan, I decided to make another recipe by Philadelphia bartender Paul MacDonald. The drink I made two Fridays ago was another straight-spirits Negroni-esque number that I spotted in the OnTheBar site called the Stigmata. Once prepared, the Stigmata gave forth mint aromas over dark notes from the aged brandy and the amaro's caramel. Next, caramel paired with sweet white grape on the sip, and the swallow supplemented the Cognac notes with herbal, chocolate, and mint elements from the vermouth and Nardini Amaro. Indeed, the mint garnish prepared the palate some of the amaro's botanical flavors on the finish.

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