Monday, October 5, 2020


1 1/2 oz Tanqueray Gin (Tanqueray Malacca)
3/4 oz Cynar
1/2 oz Noilly Prat Dry Vermouth

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
Two Mondays ago, I returned to the PDT Cocktail Book and was lured in by the Berlioni that was sounded like a Cynar and dry vermouth riff on the Negroni. The recipe was crafted by Conçalo de Sousa Monteiro in 2004 at the Victoria Bar in Berlin after getting inspired by Chad Solomon's Bensonhurst. Once prepared, the Berlioni met the nose with orange, caramel, and pine aromas. Next, Cynar's caramel continued on into the sip, and this was followed by citrus, funky vegetal, and floral flavors on the swallow.

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