3/4 oz Benedictine
3/4 oz Amaro Pasubio
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail coupe.
Two Mondays ago, Andrea and I ventured down to Estragon to visit bartender Sahil Mehta. For a drink, I browsed his recipe notebook until I saw an equal part number that was his drink of the day in mid-November. Besides the Bourbon, Benedictine, and lemon in the mix, the fourth ingredient was a wine-based amaro flavored with blueberries, Alpine herbs, gentian, wormwood, and quinine called Pasubio. While I have tasted this amaro from the Dolomite Mountain region before at a Haus Alpenz tasting, I never had it mixed into a cocktail. For a name, the amaro's origin made me think of the 1975 movie Dolemite, and I asked Sahil what he thought of naming it the Rudy Ray after the starring actor.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
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2 comments:
Made one of these. Subbed Averna for the Pasubio (can't get that in Michigan) and it was indeed, interesting. I like my drinks on the tart side, so the lemon did the trick for me.
Would you mind if I added this to the Kindred Cocktails site (crediting you, of course)?
Go ahead and add it.
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