blackbeard

1 1/2 oz Old Overholt Rye (Old Overholt 86°)
1/2 oz Dolin Sweet Vermouth (Cocchi)
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Cynar

Stir with ice and strain into a coupe. No garnish was mentioned but a lemon twist seemed right here given the Perfect structure.Two Sundays ago after my bar shift, I decided to make the Blackbeard from the John Dory Oyster House in Manhattan that read like a Perfect Little Italy. I sourced the recipe from online flashcards, and it was created sometime between the restaurant opening in 2010 and its appearance in a menu photo on Yelp in 2015. Once prepared, the Blackbeard welcomed the nose with lemon and vegetal aromas. Next, caramel and grape notes on the sip gave way to rye and bitter herbal flavors on the swallow. Overall, with the dry vermouth in the mix, it came across as more aggressive and bitter and less rounded than a Little Italy.