la camorra

3/4 oz Rittenhouse Rye Whiskey
3/4 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)
3/4 oz Campari
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Saturdays ago, I uncovered a set of online recipe flashcards for Sotto in Los Angeles, and I landed on La Camorra that was perhaps a rye-Cognac split base variation on the 1794. A menu on a blog post puts this drink circa 2013, and in my glass, it began with orange oil, Cognac, grape, and dark orange aromas. Next, a grape-driven sip flowed into rye, Cognac, bitter orange, anise, and allspice flavors on the swallow. Over all, the Cognac pushed the combination to be more rounded in feel than a 1794.