the brigantine

2 oz Rye Whiskey (Michter's)
3/4 oz Cocchi Americano
1/2 oz Amaro Nonino
2 dash Peychaud's Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.Two Wednesdays ago, I turned to the Bartender's Choice app for the evening's libation. There, I came across the Manhattan riff called The Brigantine that was invented as a group effort by Hunter Orahood, Michael Muldoon, Vince Esposito, and Mark Keller at The Crow's Nest in Montauk circa 2013. In the glass, the Brigantine sailed to the nose with grapefruit oils over rye aromas. Next, caramel and orchard fruit on the sip flowed into rye, herbal, orange, and cherry-anise flavors on the swallow.