in cold blood

1 oz Rye Whiskey (Rittenhouse)
1 oz Cynar
1 oz Sweet Vermouth (Cocchi)

Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Cut a lemon coin with a bit of pulp, express the oil and some drops of juice into the drink, and insert the peel. Finally, garnish with a pinch of salt on the ice cube.Two Sundays ago, I decided to make a recipe that I had previously spotted in the Northern Hospitality book called In Cold Blood. What I assume is a Truman Capote tribute was created for an event at the Portland Museum of Art before it eventually ended up on the Hunt & Alpine Club's menu. I was drawn in for it reminded me of a Little Italy given the rye, Cynar, and vermouth, and the Bitter Giuseppe given the Cynar, vermouth, lemon, and salt (although the salt only appears in the companion pieces: the Little Giuseppe and the Search for Delicious. Once prepared, the In Cold Blood donated a lemon, grape, and herbal aroma. Next, grape and caramel notes on the sip uncovered rye and vegetal herbal flavors on the swallow. Over time, the drink grew less bitter and more Manhattan-like as the salt integrated into the liquid below.