What We're Drinking: The Negroni Bianco

Negroni Bianco

Etiquette deems that one cannot wear white after Labor Day but there is no mention of white cocktails being verboten! Let me introduce you to the Negroni Bianco or “White Negroni”, a perfect drink for the transition to Autumn.

For years, I would request a White Negroni at select New York cocktail destinations when by chance I saw a bottle of a coveted French bitter aperitif called Suze on the shelf. I would only ask if the bartenders or bar owners were friends. I held no ill will if they refused to dip into their super secret stash of Suze to accommodate me. This liqueur was not available in the United States and bartenders in the know smuggled it in the country on return trips from Europe.  So, it was pretty special to have one given the limited supply of Suze.

Background

 “British Cocktail King” Wayne Collins created the White Negroni in 2002 and leveraged the Negroni lighter sister ingredients by using gin, Lillet Blanc (a French fortified wine), and Suze. Lillet took the place of sweet vermouth, while Suze replaced Campari in the classic Negroni formula. The proportions were modified from the classic equal parts recipe by increasing the gin to a full jigger. I believe this was done to counter the complexity and earthy tones of the Suze.  In my adaptation, I have swapped out London Dry gin for an American Navy Strength gin, and returned the proportions to equal parts. I also use Dolin Blanc vermouth in lieu of Lillet Blanc, because Dolin Blanc at its core is a sweet vermouth. I stuck to the original lemon peel for garnish since I think Collins had it right regarding the lemon oils. I have made this drink with orange peel too; it is delicious and the orange peel is more like a traditional Negroni.

The Ingredients

Perry’s Tot Navy Strength Gin (57% ABV) - As with the classic Negroni, the bianco version requires a gin with the fortitude and depth to stand up the robust flavors of the bitter and sweetness of the vermouth. One could go with a classic London Dry gin such as Beefeater, but I prefer to up the ante and the proof of this libation. So I went with Perry’s Tot Navy Strength Gin from the New York Distilling Company.

Distiller Allen Katz honors 19^th Century American Navy legend and former Commandant of the Brooklyn Navy Yard, Matthew Calbraith Perry with this classic navy strength gin. This variety of gin distilled at 57 % ABV which is the historical proof at which gunpowder might still be fired should it unfortunately be soaked by spilled spirit. Katz also tips cap to the Navy tradition by referencing the standard gin ration measurement or “tot” (roughly 1 oz) provided to British Commonwealth sailors during the 1800s.

Weighing in at 114 proof, Perry’s Tot not only stands up to the Suze’s complexity, it is also chock full of bold flavors. Besides the traditional signature botanicals such as juniper, citrus peels, and cardamom, Perry’s Tot is also infused with wild honey flower. This recipe results in a clean juniper taste with both subtle and intense flavors of citrus and spice.

Suze (20% ABV) is a French wine-based liquor whose prominent flavor is yellow gentian root. It is considered part of the “bitter” family and has been continually produced since 1889. Artist Pablo Picasso was so inspired by the spirit that he memorialized it in his 1912 "Verre et bouteille de Suze." The impressive history aside, Suze has been a precious commodity to drinks aficionados since Wayne Collins put it on the cocktail map with his White Negroni. It was not available in the United States – until now!

For Suze's U.S. launch, the manufacturers resurrected creator Fernand Moureaux’s original 1885 recipe. Much like Lillet, modern day Suze has been modified to accommodate the modern consumer tastes. So the bitter or quinine taste profile was lowered and sweetness increased. However, Pernod-Ricard (owners of Suze since 1965) are big supporters of the craft cocktail movement. They understand the demand for authenticity when it comes to flavor profiles from specific eras. The original formula and name of the newly available spirit is Suze Saveur D’Autrefois - which translates to “old flavor”.

The Suze Saveur D’Autrefois is now available in the United States and distributed by Domaine Select. It retails at about $30-35 for 1L bottle.

Dolin Blanc Vermouth (16% ABV) - Maison Dolin et Cie produces a premium brand of vermouths from the alpine Chambéry region of southeast France. Vermouth de Chambéry has also received the appellation d’origine controlée (a.o.c) certification due to the unique characteristics of the soil of the area. The Blanc is produced like un-aged sweet vermouth that is infused with 54 plants and herbs that includes rose petals but none of the ingredients that create the red color. It is a more thoughtful variation of the mass produced bianco vermouth but with the unique aromatic vegetation of Chambéry.

Domaine Select also imports Dolin vermouths, which have a very economical price point of $16-20 for a 750ml bottle.

If you do not have access to Suze Saveur D’Autrefois yet but want to enjoy a White Negroni, I recommend Grand Classico Bitter or Bittermens Amere Sauvage - Gentiane Américaine as a worthy substitutes.

Negroni Bianco

Adapted from Wayne Collins White Negroni recipe

1 oz Perry’s Tot Navy Strength Gin

1 oz Suze Saveur D’Autrefois

1 oz Dolin Blanc vermouth

Lemon peel

Tools: Jigger, strainer, mixing glass, Swiss peeler, coupe

Method: Combine vermouth, Suze, and gin in a mixing glass. Add ice and stir until well chilled. Strain into a cocktail glass or coupe, garnish with fresh lemon peel.

Where to drink this cocktail: The Shanty (79 Richardson Street, Brooklyn) and PDT (113 St. Marks, East Village)

Where to purchase the ingredients: Astor Wine & Spirits (399 Lafayette Street, NYC)

- Fredo

What We're Drinking: Summer's Last Call - The London Buck

Harry Craddock's London Buck - A Summer Classic

The dog days of summer can be brutal! How does one combat the inhospitable heat and lazy days of late August and still enjoy a fine libation? This type of weather demands refreshing cocktails that should be light, effervescent, and above all thirst quenching. For starters, there should be less alcohol in these drinks and more refreshing modifiers such as fresh citrus juice, sparkling sodas, and fresh fruit. I can wait until mid-September for a Manhattan thank you very much. As summer’s last call approaches (a.k.a Labor Day) we getting our fill of classic seasonal cocktails such as the London Buck.

The Buck is a long drink that was once a summer time staple along with the Collins and Rickey. The Buck is a cousin of the highball cocktail and is generally constructed with a base spirit (such as Whiskey, Gin, Rum), a splash of lemon juice, and ginger ale over ice. The London Buck was created by legendary barman Harry Craddock of the Savoy Hotel Bar during the 1920s and became a Prohibition favorite in the United States.

London Buck 

2 oz Beefeater London dry gin

1/2 oz fresh lemon juice

4 oz pale ginger ale 

Tools: jigger, bar spoon, highball or Collins glass

Method: Squeeze a half a lemon into a Collins or highball glass and add then gin. Add large ice cubes and then top off with pale ginger ale, stir and serve. Garnish with lemon wedge.

In recent years, bartenders have pushing the boundary of the classic buck formula by substituting spicy ginger beer or ginger syrup/club soda in lieu of ginger ale. I have also seen other citrus being used, including lime juice and fresh sour mix. Below is a variation I adapted from the London Buck using dry gin's predecessor from across the English Channel – Genever and ginger beer. 

Amsterdam Buck

2 oz Bols Genever

1/2 oz fresh lemon

4 oz Fever Tree ginger beer

Dash of Angostura bitters

Tools: Jigger, bar spoon, highball or Collins glass, Swiss peeler

Method:  Squeeze a half a lemon into a Collins or highball glass and add then gin. Add ice cubes and then top off with ginger beer, stir and serve. Garnish with lemon peel.

- Fredo

What We're Drinking: The Toronto

The Toronto Cocktail

Sometimes there is a gem of a drink hidden in plain site. In my eyes, the Toronto Cocktail is a friggin' lost diamond! Rye. Fernet Branca. Sugar. Bitters. It does not get any more simple than that with cocktail ingredients.

Some background: David Embury's presents this cocktail as a variation of the Old Fashioned in his  The Fine Art of Mixing Drinks (1948).  However, I prefer the Toronto served up with an orange peel.

This libation unites two of my favorite spirits - rye whiskey and Fernet Branca into a well balanced and strong pick me up. Embury's recipe has Canadian whiskey which makes sense given that American Rye production had been decimated by Prohibition and well, the drink is named after Canada's largest metropolis. However,  I recommend using a full bodied robust American Rye like Rittenhouse 100 Bonded Rye which will stand up to Fernet's bold medicinal flavor, but does not overwhelm the drink. In fact, I increased the proportion of Fernet to 1/2 oz to balance Rittenhouse's strength.

Building the drink: Start with reliable Angostura bitters and simple syrup in a mixing glass, then add the liquor. Lower a few lumps of cracked ice into the glass and stir rigorously for 20 seconds. Once you strain into a chilled cocktail glass, hold a match under a freshly cut orange peel and ignite the oils over the drink.

Toronto Cocktail
2 1/2 oz Rye Whiskey (we used Rittenhouse 100)
1/4 oz Fernet Branca (or amp it up to a full 1/2 oz)
1/4 oz simple syrup
2 dashes of Angostura bitters
Orange twist

Tools: Mixing glass, Bar spoon, Hawthorne strainer, pairing knife, coupe glass

Combine ingredients in a mixing glass and add cracked ice. Stir mixture until ice cold and then strain into a chilled coupe. Garnish with burnt orange twist.

Where to get it: Maison Premiere in Williamsburg, Brooklyn; it is not on their spirits menu but they roll one upon request.

Variations:  King Cole Cocktail (2 oz Bourbon, 1/2 oz Fernet Branca, 1/4 oz simple syrup, dash of Angostura, orange twist). 

MAISON PREMIERE
298 Bedford Avenue
Brooklyn, NY 11211

The Lambs Club Cocktail on UMAMIMART

March is going out with a bang! So try the classic Lambs Club Cocktail, a New York original, before it gets too warm outside.

Lambs Club Cocktail (1915)

“Floreant Agni” (May the Lambs Flourish)
- Motto of the original Lambs theatre club

The month of March is supposed to end like a Lamb but Mother Nature is not playing nice–it is still 30˚F outside! Nevertheless, this week’s cocktail captures winter’s last stand and book ends the month quite nicely! The Lambs Club Cocktail is midway between the light crispness of a spring cocktail and a heavy aromatic cocktail of the winter. The proportions are 2:1 vermouths to gin–a “perfect” martini if you will. Gin, a popular spirit for warmer months is tempered by the fortified flavor of not one but two variations of vermouth. The monastically produced Bénédictine blesses the cocktail with bar spoon of herbal sweetness.

Read the rest of the post on UMAMIMART

American Trilogy is What We're Drinking on UMAMIMART

American Trilogy

There is nothing like an expertly crafted Old Fashioned-style cocktail to help you navigate the rapidly changing weather of late March. Since, it is not quite Gin Rickey weather and too warm for a Hot Toddy, a solid whiskey cocktail is just what the Doctor ordered. Now let’s take it to the next level in flavor, taste, and execution. Let me introduce you to the American Trilogy.

The American Trilogy is a cocktail created by barmen extraordinaire Richard Boccato and Michael McIlroy in 2007 at New York’s Little Branch. Trilogy channels the recipe for the old fashioned (spirit, sugar, bitters) and uses two base spirits instead of one. The clever combination unites two classic American liquors and a possible mystery ingredient that create a unique flavor that sets the cocktail apart from other old fashioned derivatives. E pluribus unum!

Read the rest of Fredo's post on UMAMIMART.com

The Bloody Caesar on UMAMIMART

Bloody Caesar M.Wells Style

My stint as guest drinks writer for UMAMIMART food blog continues for the month of March. This week I sing the praises of the long neglected  Bloody Caesar!


"When selecting a mid-March cocktail for this article, I was tempted to go the easy route with a St. Patrick’s Day whiskey drink. Then this weekend, I had the fortune to dine at Magasin Wells (aka M.Wells), the critically acclaimed Québécois-American diner in Long Island City, Queens.
M.Wells’ haute comfort food menu and greasy spoon aesthetic were beyond sublime. However, they merit their own article devoted to what I can only describe as veritable cibo matto. Whelks in garlic and butter sauce for breakfast? Yes, ma’am! Now, the featured brunch cocktail, The Bloody Caesar, is right up my alley for the Ides of March!"


Read the rest of the post here.

Lion's Tail Cocktail on UMAMIMART and Liquorious.com

The Lion's Tail

March, as the idiom goes, comes in like a Lion, and goes out like a Lamb. This month may bring us spring-like temperatures, but also one more blizzard for the road. Winter’s last blast requires a libation celebrating the flavors of the season and is worthy of the ferocity of the month’s namesake, Mars, the Roman God of War.

Meet the Lion’s Tail, the last winter cocktail you will order.

Read the rest of Fredo's article on UMAMIMART

The post was also selected by Liquorious.com

What We're Drinking: The Golden Cadillac

The Golden Cadillac (Photo by Stockfood)

I arrived at Zak Pelaccio's Carmine Street pop-up restaurant Fatty Johnson's last Thursday night and sidled up to the bar. Frank Cisneros, who incredibly balances the job of Dram Bar's head barkeeper, Bols Genever brand ambassador, and running his own new bar Drink in Brooklyn, was guest bartending so I was excited to see what was on tap.  It was nightcap time which typically means a flip during the winter months. So, I found the perfect alternative on Frank's one night only custom menu,  an old classic that is making a comeback - The Golden Cadillac!

The Golden Cadillac was created at Poor Red's BBQ in the old Gold Rush prospector town El Dorado near Sacramento, California. According to Poor Red's website, they are the largest consumer of Galliano in the world and crank out thousands of the cocktail each year.

Technically, the libation is part of the Alexander family using one part liqueur, one part crème de cacao,  and two parts heavy cream. The key ingredient of the Golden Cadillac is the Italian liqueur called Galliano L'Autentico. Weighing in at 42.4% Alc/Vl (84.8 proof), this elixir packs quite a punch. Here is a quick run down of Galliano facts:
- Developed in Livorno in 1896, during what I consider the golden age of Italian liqueur innovation
- 30 herbs and spice, including anise, juniper, vanilla, and lavender with an aroma of anise.
- The production process involves 7 infusions and 6 distillations
- It was recently re-engineered to capture the original 1896 formula
- Bright yellow color that catches the eye
- Iconic slender and tall glass bottle

I regard Galliano as the Italian cousin of the monastically produced  herbal liqueur Yellow Chartreuse. However, Galliano is less sweet and it's current formula emphasizes anise flavor over vanilla. This balances well with the chocolate flavored crème de cacao and the result is a cocktail that is rich, potent, but not overly sweet.

The Golden Cadillac
1 oz Galliano L'Autentico Liqueur
1 oz white crème de cacao
2 oz heavy cream
ground cinnamon 
orange zest (optional)

Tools: Mixing tins, Hawthorne strainer, fine strainer, jigger, French peeler

Combine Galliano, crème de cacao, and heavy cream over ice. Shake rigorously for 10-15 seconds and double strain into chilled cocktail glass. Dust with cinnamon and garnish with thin strip of orange zest.

Where to get it: Painkiller Tiki Bar in NYC features the Golden Cadillac on their spring cocktail menu, Dram Bar in Williamsburg, and Poor Red's BBQ in El Dorado, California of course.

The Golden Cadillac is a great night cap or dessert cocktail. Bartenders love to make it and the drink has a cult following which will only increase as Galliano's resurgence continues.

Salute!
- Fredo

What We're Drinking: Averna Amaro in Cocktails

Tuesdays with Mole Cocktail

In the west of Sicily, just outside the town of Caltanissetta, across the Salso river, and rolling golden hills is the Abbey of Santo Spirito.  Like the neighboring town that was first settled in 406 BC, the abbey is rich with history. For centuries the monks treasured a secret formula for their liqueur.  In 1854 the friars of the Benedictine Order that operated the abbey, awarded their "patrone" Salvatore Averna the secret recipe for their proprietary elixir - an herbal spirit that would become iconic Averna Amaro.

Don Averna, clearly knowing he had a real blessing on his hands, formed the Fratelli Averna in 1868 and began making Averna Amaro. Salvatore's son Francesco, however, is credited for expanding the brand in the early years and began distributing the award winning spirit throughout the continent.  Averna became Sicily's first licensed spirit. To this day, the company is still run by the Averna family.

Averna is distilled from a blend of flowers, herbs, dried fruits, citrus rinds, and licorice. After the key ingredients are soaked in neutral grain alcohol, then caramel is added. The resulting amaro has a complex but unique taste that is full bodied with a bitter sweet finish.

Typically, amari such as Averna were considered digestivi (digestives or after dinner drinks) in Italian culture. However, as the mixology renaissance continues and bartenders expand their palette of base and modifiers, amari are gaining renewed popularity.

One of my favorite cocktails that uses Averna Amaro was created by my friend Damon Dyer for the Averna cocktail competition held in Taormina, Sicily in 2008:

Tuesdays with Mole
by Damon Dyer

1oz Gosling's Black Seal rum (I used Cruzan Black Strap)
1 oz VSOP cognac (I used Remi Martin)
3/4 oz Averna Amaro
1/2 oz  lemon juice
1/2 oz demerara syrup
one egg white

Bittermen's Xocolatl Mole bitters

Damon's instructions: "Shake with large cubes, after 5 seconds, stop, and hand the shaker to the nearest attractive woman, let her shake it for another 10 seconds. Trust me. Strain into a coupe or footed sour glass. Drop 5-6 drops of Bittermen's Xocolatl Mole bitters on top of foam and run a thin straw through them."

Damon's commentary on the flavor profile: "The recipe specs are fairly straight ahead. The rum and cognac are spirits that play well together, while the lemon acts simply to separate the Averna's earthy complexity from its caramel sweetness. The egg white, meanwhile, softens any hard edges, and brings the amaro's aromas to the top"

I would add one modification to the above, dry shake the ingredients first and then add ice.

Where to get it: Clover Club in Brooklyn or Lani Kai in SoHo when Damon is rolling drinks and preferably on a Tuesday.

- Fredo

What We're Drinking: Satan's Whiskers for All Hallows Eve

When I read about the Satan's Whiskers in Harry Craddock's legendary Savoy Cocktail Book
(1930) several years ago I thought what a perfect drink for Halloween. For one it has a friggin' great  name. Second, it is orange in color, and third, the proportions are equal parts which are very easy to remember.

To the purist, it is a fancy version of the Bronx cocktail with orange curacao and orange bitters. To the layman, it is an orange flavored cocktail reminiscent of a vintage New York City street drink called the  Orange Julius - only spiked. Ice cold and potent, perfect for the fires of hell.

There are two variations of the Satan's Whiskers: "Curled" and "Straight."Real aficionados actually bother to ask for one or the other. The Curled calls for a curacao like a Cointreau or Combier Liquer d'Orange, straight is higher end with Grand Marnier.  Contrary to what you might think, the Curled version is my favorite iteration. It is lighter than the "Straight" which means I can have more than one of these bad boys.

Satan's Whiskers (Curled)

Satan's Whiskers

1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth 
1/2 oz fresh-squeezed orange juice
1/2 oz Cointreau (for Curled) or Grand Marnier (for Straight)
1 dash of Fee Brothers West Indian orange bitters
1 dash Regan's Orange bitters

Tools: Cocktail Shaker, Hawthorne Strainer, Jigger, Swiss Peeler

Method: Combine ingredients in mixing tin, add ice and shake fr 10-15 seconds, strain into a chilled cocktail glass, and garnish with orange twist. We recommend a clean crisp London Dry gin like Plymouth for this libation. Hendricks also works very well.

Where to get it: Louis 649 in NYC or Clover Club on Brooklyn

- Fredo

What We're Drinking: Do the Dutch with Bols Genever cocktails

The recipe for Bols Genever (the preeminent brand of Holland Gin) was created in 1820. Lucas Bols, the Dutch producer of Bols Genever, which has been distilling spirits since 1575 launched the modern version of this product in 2008. Since it's launch, Bols Genever has one numerous awards and has been adopted by mixologists from coast to coast. It is particular popular in punches and recreated of 19th century cocktails a la Jerry Thomas.

Bols Genever is made by triple distilling 50% malt wine and neutral grain spirits, then infusing juniper and natural flavors. It has a robust flavor profile with the malt and juniper balancing each other. It does not taste London dry gin, which should be pointed out to people who "hate gin." In fact, Holland gin is reminiscent of a whiskey and is delicious neat, in sours, or mixed drinks.

According to spirits historian David Wondrich's book Imbibe!, Holland Gin, or Genever, was the only variation of gin that Americans drank  or even knew for most of the 19th century. Six times as much Holland gin was imported than it's British cousin. It was only in the period leading up to the fin de siecle that London Dry Gin became the predominant juniper based spirit. So one can surmise that the Martini's ancestor, the Martinez was actually made with Holland gin. This version of the Martinez was first mixed for me by barkeeper Nate Dumas, who worked at Clover Club in Brooklyn:

The Martinez

1 oz Bols Genever 

2 oz Carpano Antica Formula vermouth

1 tsp of Luxardo maraschino liqueur

1 dash of Bitter Truth "Jerry Thomas' Own Decanter" Bitters

Tools: Bar glass, bar spoon, strainer, jigger, swiss peeler, and ice cubes

Combine ingredients in bar glass, add ice, stir 20-30 seconds until chilled. Strain into cocktail glass, and garnish with lemon peel.

Below are some basic Bols Genever cocktails to get you started. They are sorted by the experience of the drinker.

Novice: Never had Holland Gin before? Unsure how to drink it? Start off easy with a mixed drink like a John Collins, which is the original ancestor of the Tom Collins.

John Collins

2 oz Bols Genever

1 oz fresh lemon juice

1/2 oz simple syrup

Soda water

Tools: Mixing tin, Hawthorne strainer, jigger, Collins glass, and ice cubes

Combine all ingredients except soda water in mixing tins, add ice, and shake until chilled. Strain over ice cubes into a Collins glass, top off with soda water. Garnish with lemon wedge.

Where to get it: White Star (21 Essex Street, NY, NY 10002)

Veteran: This recipe by provided to me by Frank Cisneros, Bols Genever Brand Ambassador and bartender at Dram Bar in Brooklyn. If you enjoy Old Fashioneds, you should be ordering this libation. 

Improved Holland Gin Cocktail  
(pictured)
2 oz Bols Genever
1/8 tsp Absinthe (I used Herbsaint)
1/4 oz Luxardo maraschino liqueur
1/4 oz simple syrup
2 dashes Angostura bitters 


Tools: Bar glass, bar spoon, strainer, jigger, swiss peeler, and ice cubes

Combine ingredients in bar glass, add good solid ice and stir until well chilled. Strain the mixture over a 2 " square ice cube in a frosted old fashioned glass. Garnish with fresh lemon peel.

Where to get it: Dram (177 S. 4th Street, Brooklyn, NY, 11211)

Lounger: Fitzgerald suit - check. Pocket square in perfect Presidential - check. cuff links showing ... just enough - check. Lounging against the bar and want to change up the usual - check out this sublime variation of a gin sour which was the signature drink of the old New York Holland House bar.

Holland House Cocktail
1 3/4 oz of Bols Genever
1/2 oz fresh lemon juice
1/4 oz Luxardo maraschino liqueur
3/4 oz Noilly Pratt dry vermouth


Tools: Mixing tins, Hawthorne strainer, Fine strainer, jigger, bar spoon, swiss peeler, and ice cubes


Combine ingredients in mixing tins and add ice, shake rigorously for 10-12 seconds until well chilled, double strain into a chilled cocktail glass. Garnish with lemon peel - releasing the citrus oils over the drink before adding to the mix.

Where to get it: Louis 649 (649 East 6th Street, NY, NY 10009)

Professional: At this point you are well acquainted with Holland gin cocktails and use it in punches, Martinez cocktails, etc. You like the stuff so much that you are going back to basics, imbibing it neat in a Dutch tulip glass, with a beer chaser. In Dutch, this tradition is known as the Kopstootje (or mini-headbutt). David Wondrich's Esquire article explains how to execute it in five easy steps:

Kopstootje

1. Put tulip glass on the table.
2. Pour a small glass (6 to 8 oz) of beer (a pilsner like Grolsch should due) and put it near the tulip glass.
3. Pour chilled genever carefully into tulip glass until it's so full that the top bulges.
4. Bending from the waist, take the first, generous sip of the genever.
5. Straighten up and have a sip of the beer.

Where to get it: Dram, find Frank, he'll head butt you.

Proost!!

What We're Drinking: Your Last Summer Cocktail - The Kentucky Buck

Celebrating Summer with the Kentucky Buck

Erick Castro is the one of the mixology talents behind the success at the renown Rickhouse in San Francisco. His innovative cocktails that emphasized "vintage minimalism" have not only made the bar a drinks destination but vaulted him to the world of brand ambassador for Pernod Ricard USA. One of his creations, the Kentucky Buck makes the list of our summer favorites. The buck is as vintage as it gets and used to be a country club favorite in the first half of the 20th Century.

At it's core, Castro's formula is a whiskey buck with muddled strawberry but that is just the foundation. Typically, a Buck's frizzante is provided by ginger ale, but Castro amps up the flavor profile and substitutes ginger beer. This results in a well balanced thirst quencher with a bite. He keeps the Buck's citrus attribute by using lemon juice (some also use lime) but adds Angostura bitters and simple syrup to balance the ginger beer. We suggest using Reed's Extra Ginger Brew - All Natural Jamaican Style Ginger Beer and a Bourbon that can stand up to the spice, Castro uses the 90 proof Bulleit Bourbon.

   

I would also like to add that we are not the only ones on the Kentucky Buck train, premier cocktail lounges across the country are adding this drink to their menu.  In fact, we suggest you roll one immediately because Labor Day is coming and the game changes after that!

Kentucky Buck
by Erick Castro

2 oz Bulleit Bourbon
3/4 oz Fresh Lemon Juice
3/4 oz Simple Syrup
1 medium-sized ripe strawberry
2 Dashes Angostura Bitters
Ginger Beer

Place juice and strawberry into tin and muddle thoroughly. Add remaining ingredients into tin along with ice and shake vigorously. Strain over ice into a Collins glass and top with ginger beer. Garnish with finely-sliced strawberry and lemon wheel.

Where to get it: Rickhouse - 246 Kearny Street, San Francisco, CA 94108 and soon - a cocktail lounge near you!

- Fredo

What We're Drinking: The Fredo at Painkiller

The Fredo does not get passed over at Painkiller Tiki Bar

Some people say the Banana Daiquiri was invented in Cuba in the late 1800s, while others claim that British restaurateur Conrad Graves debuted the cocktail at his Mountain Top bar in St. Thomas, U.S. Virgin Islands, during the 1950s. The origins are as cloudy as the drink but Mountain Top bar claims to have served 6 million of them throughout the years! So they win in my book.

The popularity of this frozen daiquiri surged in the 1980s and became associated with the veritable vortex of poorly made uber sweet frozen daiquiris that flowed from slushy machines at faux tropical bars. Honestly, I would never even think of ordering one if it was not for the talented bar team at Painkiller Tiki Bar in New York City. Boccato, Gonzalez, and company have resurrected this once classy refreshing go-to-cocktail for the holiday in Havana set and introduced it to a brand new generation of tipplers. Please note - when ordering the  Banana Daiquiri at PK, simply ask for "The Fredo".

Why The Fredo? No, it is not a homage to your dashing correspondant (I wish)! It is named after Fredo Corleone's favorite drink during the Cuba scenes in Godfather Part II. Painkiller bartender Enzo Lim was kind enough to share the recipe for this new favorite.

The Fredo:

3/4 oz lime juice

1 oz demerara syrup

1 1/2 oz white rum

Half or third of a banana

1 heaping scoop of cracked ice

Combine ingredients in blender. Blend. Serve in a chilled glass. Garnish with a banana segment speared with an umbrella.

Most recipes on the web call for triple sec or curacao and sugar to be added - we disagree. This classic simple version at PK gets the balance right.  The flavor of the banana only enhances the smoothness of The Fredo.  It is similar to a piña colada in consistency and goes down just as easy. Don't get passed over - order one next time you are at Painkiller.

- Fredo

Cocktails for the Mad Men Premiere - July 25th

AMC's Mad Men begins it's fourth season on Sunday July 25th. The year is 1964, Don Draper and company have resurrected Sterling Cooper, Betty Draper has flown the coop, and many more surprises are in store. In anticipation of the premier night watch parties that will be popping up across the nation, the folks at AMC have come up with a retro cocktail guide of 1960s cocktails.

This guide includes the usual suspects such as the Classic Martini (but sadly suggests vodka instead of traditional gin), Manhattan (with bourbon not rye), the Old Fashioned (fruit salad style with bourbon), Mint Julep, Tom Collins, etc. There are many mistakes in their recipes and whole genres are missing. Besides the technical errors in building some drinks and incorrect base spirits, there are also some bizarre selections. For example, The Pink Squirrel (creme de noyeau, creme de cacao, vodka, heavy cream) and the Dirty Martini (vodka, olive brine, dry vermouth). Are these really vintage 1964 cocktails? 

According to Gary Regan's The Joy of Mixology, the Pink Squirrel first appears in a 1966 edition of Old Mr. Boston (a bartender's guide) and "was still going fairly strong in the mid-seventies." No vodka is used in the recipe from Regan's book which is equal parts creme de noyau (an almond flavored pink liquor),  white creme de cacao, and heavy cream. I doubt that this libation was popular enough at the time to be included in AMC's guide.

The Dirty Martini is rumored to have origins dating back to Franklin D. Roosevelt. However, the drink did not become ubiquitous until the mid-1990s. It was the male version of the Cosmopolitan. I certainly would not classify it as a true early 1960s cocktail, more like something Vince Vaughn would have ordered in Jon Favreau's Swingers.

Further, the cocktail guide has some glaring omissions. Most obvious, rum is not a base spirit in any of the cocktails in the guide. To me, this astonishing because rum was so common place at the time. Where is the Daiquiri? Where is the Cuba Libre? Did Americans boycott drinking Daiquiris in the early Sixties as a response to the Cuban Revolution? If so, why does the White Russian (which is included in AMC's guide) seem to"survive the anti-Soviet tensions."Dude!!!

What about Tiki? The Mad Men era was during the golden age of tiki cocktails with Trader Vic style bars in every city and town. At a minimum, I would have expected the Mai Tai to be on this list.  Instead, we get no Mai Tai. No Zombie. No Fog Cutter. No Tiki!  Once again rum is forgotten. 

An Alternative

I think artist Dyna Moe captured the pulse of true Mad Men cocktails more than AMC's crack blog team. She actually did research in creating the illustrations in her Mad Men Illustrated series. Dyna's "The Usual Mommy?" piece takes inspiration from the kitsch cocktail menu/place mats that were so popular at bars and restaurants at the time. These place mats had an image of the drink, plus the recipes to make each one. She gets the cocktails of Mad Men correct and includes the Mai Tai, the Side Car, Seven and Seven, Tom Collins, Sloe Gin Fizz, the Manhattan, Brandy Alexander, and Screwdriver.

In a Season 2 illustration called the "Sally Draper Cheat Sheet," Dyna Moe highlights the Bloody Mary, Pink Lady, Frozen Daiquiri, Planter's Punch, Mint Julep, Old Fashioned, Whiskey Sour, Vodka Gimlet, and...wait for it...the Cuba Libre. We suggest that Watch party planners refer to the Sally Draper series for a more authentic list of early 1960s cocktails. 

Oh and skip the Pink Squirrel until Sally Draper mixes one for Mommy.

(Illustrations courtesy of artist Dyna Moe)

What We're Drinking: Summertime means Bucks, Rickeys, Fizzes, and Collins

Gin Rickey

When it comes to summer cocktails I have been following the gospel of drinks writer David A. Embury. Mr. Embury, an attorney by trade, wrote a cocktail book called The Fine Art of Mixing Drinks in 1948 that in my view is required reading for anyone desiring a serious understanding of how to mix cocktails.

Cocktails are seasonal like food. In the summer, your drinks should be light and thirst quenching. For starters, there should be less alcohol in the drinks and more refreshing modifiers such as citrus juice, effervescent sodas, and fresh fruits. So there is no need to order heavier Manhattans, Side Cars, and their cool weather ilk. Embury understands this and devotes an entire chapter of his book to the quintessential summer cocktails genres: Bucks, Rickeys, Fizzes, and Collins

Bucks are a cousin of the highball cocktail and are generally constructed with a base spirit (such as Whiskey, Gin, Rum), a splash of lemon juice, and ginger ale over ice. The Gin Buck was the original version from Prohibition days when masking bathtub gin developed into an art form which generated hundreds of cocktails. We like Rye whiskey and adding a splash of lemon to the highball recipe makes a wonderful buck indeed.

Whiskey Buck
3 oz Old Overholt Rye Whiskey
Juice from 1/4 Lemon slice
4 oz Pale Ginger Ale

Squeeze a quarter lemon into a Highball glass and add then Whiskey. Add large ice cubes and then top off with pale ginger ale. Stir and serve.

Embury Suggests: "An interesting variation of the Rum Bucks may be had by adding a few dashes of Cointreau or orgeat when using Cuban rum and a few dashes of falernum when using Jamaican rum."

Another variation of the Buck is the Presbyterian which is enjoying a resurgence in popularity no thanks to the efforts of Sasha Petraske of Milk & Honey. This version has has both ginger ale and club soda.

The Presbyterian
2 oz Rye Whiskey
3 oz Ginger Ale
3 oz Club Soda
Juice of a quarter lime wedge
Candied Ginger

Add Rye to Highball glass, squeeze in a lime wedge, then add equal parts ginger ale and club soda. Garnish with candied ginger.

Where to get it: Weather Up (589 Vanderbilt Ave, Prospect Heights, Brooklyn)

Rickeys are very simple yet classic summer cocktails that used to be popular with the sporting set. Essentially, they are the base spirit (we suggest gin or rum), the juice of one lime, and a teaspoon of sugar or other sweetener. A key difference from a regular fizz or collins is that the Rickey should be served in a shorter 8 oz glass. It is a short drink meant to be imbibed quickly for faster refreshment.

Gin Rickey
2 oz Dry Gin
Teaspoon of simple syrup
Juice of one lime
4 oz club soda

Combine Gin, Simple, and lime juice in an frosted 8 oz glass, add large ice cubes, then top off with club soda.  Garnish with lime wedge.

Another one of our favorite Rickey is a Rum version I developed called the:

Velvet Rum Rickey
2 oz Flor de Cana 4 year Extra Dry white rum
1/4 oz John C. Taylor Velvet Falernum
Juice of one lime
4 oz of club soda
Orange peel

Combine Rum, Falernum, and lime juice in an frosted 8 oz glass, add large ice cubes, then top off with club soda.  Garnish with orange peel. This would work very well with Jamaican rum too.

Where to get a great Gin Rickey: The Jakewalk (282 Smith Street, Carroll Gardens, Brooklyn)

Embury suggests: serving the Rickey "with stirring rod or small bar spoon."He also advises that using the basic formula above, one can make the following: Applejack Rickey, Sloe Gin Rickey, Bourbon Rickey, Southern Comfort Rickey, etc.

Fizzes are made the same way as the Collins, indeed Embury goes on at some length about their similarity. The key difference is that the Collins is constructed in the tall "Collins" glass while a fizz is born in cocktail shaker and "thoroughly frappeed with fine ice" and then strained into a short glass (6-8oz). Then club soda or charged water is added, which provides the cocktail with effervescence.  Fizzes can be served over ice or stand alone. The summer fizz does not need egg white, I consider the Ramos Gin Fizz and it's derivatives heavier cocktails more suitable for cooler climate. Our favorites for the summer are below:

Sloe Gin Fizz
1 oz Plymouth Gin
1 oz Plymouth Sloe Gin
3/4 oz Lemon Juice
1/2 oz Simple Syrup
Club Soda

Combine Gin, Sloe Gin, Lemon, and simple in a shaker, add ice and shake rigorously until chilled. Strain into a short glass and top off with club soda. Garnish with lemon peel.

A favorite variation of the fizz was country club favorite in the 1950s called the Southside. The drink originated at the 21 Club in New York during Prohibition where it was the house cocktail for many years. It is built like a mojito but with Gin instead of rum. The principal difference is the Southside should be shaken over ice to blend the lime juice, simple, and Gin and break the mint into small particles.

Southside
2 oz London Dry Gin
1 oz Lime juice
3/4 oz Simple syrup
6-8 Mint leaves
Club Soda

Gently muddle mint in bottom of bar glass, add simple syrup, lime juice, and gin. Add ice and shake until chilled. Then strain into a iced goblet filled with crushed ice. Top off with club soda and garnish with a mint sprig.

Where to get an excellent Southside: Clover Club (210 Smith Street, Cobble Hill, Brooklyn)

Collins is a type of "sour" with soda or charged water served in a tall Collins glass instead of a rocks or highball glass. Embury insists the original Tom Collins is a (1) made with Old Tom Gin  - a sweetened gin and (2) it is stirred otherwise it would certainly be another type of Fizz. These days many bartenders shake the ingredients, then strain into a Collins glass, and then add soda. This tall drink is meant to be drank over a long time so the charged water needs to filter through the whole drink not merely provide fizz.

Original Tom Collins 
3-4 oz of Old Tom Gin
3/4 oz Lemon juice
1 oz simple syrup
Club soda

Combine gin, lemon juice, and simple syrup with ice in a Collins glass. Stir well and add 4-6 ice cubes. Top off the club soda. Garnish with orange slice and Luxardo maraschino cherry.

Another version of the Collins family which we  enjoy was passed onto me by barkeeper Henry Lopez of Court & Spark in Carroll Gardens, Brooklyn.

Cherry Collins
2 oz of Old Tom Gin
3/4 oz Lemon juice
1 oz Cherry Heering liqueur
Club soda

Combine gin, lemon juice, and cherry Herring in Collins glass. Add ice and then stir in the club soda.  Garnish with Luxardo maraschino cherry and lemon peel.

Enjoy these Summer Cocktails. They are easy to make and will enhance any summer BBQ or outdoor party. Tom Collins base mixture can be batched ahead of time and then added over ice then topped with chilled cold club soda. Gin Rickeys take no more time to make than a Gin & Tonic.

Oh, and let me know your summer cocktail favorites. I am always open to new refreshing recipes!

- Fredo

What We're Drinking: Beefeater Gin - Summer Edition

The first week of June, I had the pleasure of attending The Beefeater® Summer Edition Gin launch party at New York's hippest hotel drinking destination - the Ace Hotel.

The event, part of their Fish, Chips, Dips, and Sips series, was thrown to introduce the industry, taste makers, and media to new product range. Beefeater, which part of Pernod Ricard USA group, has been flying it's colours with new twists on their epic brand. Beefeater 24 (which adds grapefruit peel, green and Japanese sencha tea to the recipe) debuted last year to critical acclaim. This year a limited edition "English Summer Gin" is showcased.

The classic Beefeater London Dry Gin has been infused with Elderflower, Black Currant, and Hibiscus Flower. It also has a lighter alcohol content of 80 proof, which adds to the general airy feel of the gin.

According to Gintime, Beefeater Master Distiller Desmond Payne explains: “I wanted to create a gin that would be ideally suited to lighter summer drinks and take advantage of those rarer botanicals that are less available to remind consumers of the wonderful aromas and tastes of summer in a gin.”

At the launch party, bartenders at two stations mixed up the refreshing cocktails (recipes below) using the honored spirit and handed out samples of the gin neat. Party goers were encouraged to tweet about their experience and the messages were shown on a projection screen in real time. There was also quite a spread, haute fish and chips, cured meats, pickles, etc which helped because the cocktails were easy to throw back.

Recipes by Jamie Gordon of Beefeater

Royal Regatta
1 1/2 oz Beefeater Summer Edition
1/2 oz Belvoir Farms Cranberry Cordial
Top with Club soda

Build over rocks in a highball glass and stir. Garnish with lemon wedge.

Summer Flower
2 oz Beefeater Summer Edition
1/2 oz Hibiscus Syrup
3/4 oz Fresh Lemon Juice
1 Dash Orange Bitters

Shake all ingredients over ice and fine strain into a cocktail glass. Garnish with grated lemon zest.

English Summer Collins
1 1/2 oz Beefeater Summer Edition
1/2 oz St. Germain Elderflower Liquer
1/2 oz Matilde Cassis
1 oz Fresh Lemon Juice
3/4 oz Simple Syrup

Shake all ingredients with ice and strain over fresh ice into a highball glass. Top with a splash of club soda. Garnish with a lemon wedge and mint sprig.

The Beefeater Summer Edition gin will be available in 750 ml bottle and retail for around $20.

Follow Beefeater on Twitter @DrinkEnglishGin and #BeefeaterSummer

- Fredo

What We're Drinking: Il Siciliano

Effervescent's Il Siciliano

by Effervescent

I’m gonna make you a cocktail you can’t refuse…to put down! Godfather puns aside, this original cocktail combines American Rye whiskey, Solerno Sicilian Blood Orange Liquor, Cognac, Pimm's No 1,  plus modifiers such as Absente and Grenadine add to the complex flavor. There is also the lightest pinch of Trapani sicilian sea salt (ancient windmills power the stone wheels that grind the salt dried in the Sicilian sun). Shake up and serve in an old fashion with a few cubes of ice and lemon peel.  

The cocktail, which I showcased at my recent 40th Birthday celebration in Brooklyn, was the aperitvo before a multi-course meal. Needless to say, it did not disappoint. Probably best to leave the Gun, and take…Il Siciliano!

Il Siciliano

1 oz Michter's Straight Rye

1/2 oz Solerno Sicilian Blood Orange Liquor

1/2 oz Napoleon VSOP Cognac

1/2 oz Pimm's No. 1

Two Dashes of Blanton's Bourbon

Dash of Absente

Dash of Home made Grenadine

Pinch of Trapani Sicilian sea salt

Combine over ice and shake until chilled. Serve over ice in an Old Fashioned glass with a Lemon peel.

Editor's Note: Effervescent, who is a Sicilian dandy of the highest order, is our  Lounge Essentials and Angolo di Modo man about town. He also dabbles with cocktails and came up with this one to celebrate his milestone birthday. Grazie mille Eff!!

What We're Drinking: The Last Manhattan ....

The Final Manahatan

....of the season of course! I am of the camp that believes that cocktails like food and attire is seasonal. I would not order a Rye Manhattan in the middle of July anymore than have a Thanksgiving turkey or wear a tweed blazer. This goes for Manhattan's extended family, Perfect, Little Italy, the Greenpoint, Brooklyn, Slope, Brooklyn Heights, Bensonhurst, Red Hook et al.  Sorry fellas, I'll see you in the Fall.

See, in the colder months a cocktail like the Manhattan with it's hearty rye,  fortified sweet vermouth, and bitters warms you up. It thins the blood and nourishes the soul like a harvest meal. It is the equivalent of sitting by the fireplace after a day out in the bitter cold.

I credit my grandmother Margaret for imparting me with this unwritten etiquette. Moving from heavy cocktails to light refreshing ones was her seasonal ritual. The family party pitcher of Manhattans was replaced by Gin and Tonics and Gin Rickeys at the Memorial Day BBQ. Sure this follows the "wear white shoes" until Labor Day fashion of an older time but that custom actually makes sense. In colder months you need stiff cocktails to warm you up, while in warmer months the opposite is true. Ice cold, refreshing drinks that contain a modest amount of alcohol should be imbibed. This mantra helps avoid dehydration and still gives you that zing in your white shoe step.

The seasonal transition does not necessarily have to start on Memorial Day but I follow that marker out of tradition. I look forward to the summer cocktails much like a good BBQ or beach vacation. In the same vein, I will miss the Manhattan and really enjoy the first sip of one in September because for me absence makes the heart grow fonder. I actually choose where to have my first one after Labor Day very carefully. OK, it is usually at Clover Club in Brooklyn but that is because my friend and owner Julie Reiner is a Manhattan-phile like me and her cocktails are served with that bonus dividend!!

So tonight, Sunday May 30th, I enjoyed my last Manhattan of the season.  It was lovely and warmed me up just right.  Until September old friend, when our paths shall meet again. Cin-Cin!

Last Manhattan
2 oz Rittenhouse Bonded Rye
1 oz Dolin Sweet Vermouth
2 Dashes Fee Brothers Whiskey Barrel Bitters

Combine over ice and stir until chilled. Strain into a frosty coupe and garnish the Luxardo maraschino cherry.

Salute!
-Fredo

 (Photos of Fredo's Last Manhattan)

What We're Drinking: Crème Yvette in Cocktails

Crème Yvette is a French liqueur produced from violet petals, berries,vanilla, and spices. This liqueur appears in most vintage cocktail books, such as David Embury's The Fine Art of Mixing Drinks (republished by Mud Puddle Books) and is an essential modifier in such classic cocktails like the Aviation. Sadly, Crème Yvette has been out of circulation since 1969.

Well now it is back thanks to the folks behind St. Germain elderflower liqueur,  Cooper Spirits International.  According to Imbibe Magazine, Mr. Rob Cooper, who runs Cooper Spirits, happens to have the good fortune of inheriting the family business - Charles Jacquin et Cie of Philadelphia. This company has owned the original recipe for decades; now producing and importing the much sought after liqueur from France.  This is quite a coup. Frankly, I am curious to see what other liqueur ancienne Mr. Cooper will be resurrecting next!

Those who are familiar with Crème de Violette, another violet liqueur that is produced by the Austrian company Rothman & Winter, will notice a significant difference in taste and color. First of all, Yvette tastes of honey and vanilla notes, and has a strong berry flavor. Secondly, the color of Crème Yvette is similar to sloe gin, a dark ruby hue. This adds a pink color to the cocktails of which it is an ingredient. In my view, the flavor profile and visual appeal is an upgrade from Crème de Violette which can be too floral and gives many cocktails a grey color rather than the desired purple.

For your consideration: A list of de-lovely vintage cocktails that use CrèmeYvette, enjoy the time warp! We suggest Plymouth Gin for all of these drinks.

Aviation
2 oz Gin
1/2 oz fresh lemon juice
2 tsp of Maraschino liqueur

Combine ingredients in shaker and fill with ice. Shake rigourosly until welll chilled,  strain into a cocktail glass. Float the Crème Yvette and garnish with a lemon peel.

Blue Moon
2 oz Gin
1/2 oz Crème Yvette
1/2 oz fresh lemon juice

Shake over ice and strain into a cocktail glass. Garnish with a lemon twist.

Eagle's Dream (pictured)
1 1/2 oz of Gin
1/2 oz Crème Yvette
1/2 oz fresh lemon juice
1 Tsp of Powdered sugar
1 egg white

One of our favorite nightcaps, this gem first appeared in the Savoy Cocktail Book (1930). Combine in shaker. Dry shake ingredients to emulsify the egg white. Add  ice and shake well  until frosty. Strain into chilled cocktail glass.

Fizz a la Violette
2 oz Gin
3/4 oz Crème Yvette
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz heavy cream
1/2 an egg white
1 tsp simple syrup

Dry shake the ingredients to emulsify the egg white, then add ice and shake it hard for 20 seconds. Strain into a collins glass and top off with club soda or seltzer.

Stratosphere (aka The Violette Royale)
3/4 oz Crème Yvette
4 oz of Champagne

Pour the Crème Yvette into a glass flute and top off with Champagne.

Where to get Crème Yvette?

Astor Wine & Spirits
399 Lafayette Street
New York, NY 10013
(212) 674-7500

We suggest getting on the waiting list, this product is flying off the shelves.

- Fredo

What We're Drinking: Benedictine - from Monte Cassino to the Cinquecento

Last month, barkeeper Damon Dyer's Monte Cassino won critical acclaim and the title of official cocktail for the 500th Anniversary of DOM Benedictine Liqueur. I caught up with Mr. Dyer at the Flatiron Lounge on a slow Friday night. He began rolling the award winning cocktail as soon as I sat down and we discussed how he came up with the winning recipe.

To appreciate the cocktail's building blocks, one must understand history. Mr. Dyer chose the ingredients and the name based upon the story of the Benedictine monks of the Abbey of Monte Cassino. The monastery located southeast of Rome was founded by St Benedict of Nursia in 529 AD. Yes - the Saint Benedict who went on to establish the eponymous order of monks. The same Order that produces DOM (Deo Optimo Maximo) Benedictine liqueur.

The monastery served as the headquarters of the Order of Saint Benedict and history has not been kind to the structure or it's inhabitants.  It was sacked and destroyed several times during the middle ages by marauding invaders, such as the Lombards and the Saracans. The monks rebuilt it again and again. In 1321, an  earthquake seriously damaged the structure but still the monks rebuilt. The coupe de grace seemed to occur during the Second World War when the abbey was destroyed by the Allied bombers in 1944. However, the Monks' faith and determination to rebuild remained unwavering.

Strength and simplicity are central to the monks lives and the perseverance behind Monte Cassino. These principles are the cornerstone to the cocktail's balance. Rittenhouse Rye (Bonded) is the perfect representation of that strength and compliments the complexity of Benedictine's 27 herbs and spices. Yellow Chartreuse another monastic produced liqueur keeps the "Last Word " proportions honest but also adds another layer of flavor and balances the final ingredient, fresh lemon juice. The result is a well balanced cocktail is refreshing, produces a subtle earthy flavor, has the strength of serious cocktail, and is relatively easy to execute. 

MONTE CASSINO
By Damon Dyer

3/4 DOM Benedictine
3/4 Yellow Chartreuse
3/4 Rittenhouse Bonded Rye
3/4 Fresh Lemon 

 Combine in shaker, add ice, and shake until stingingly cold. Strain into a coupe and garnish lemon peel.

While, Mr. Dyer built my second Monte Cassino, I ran a drink idea by him. Since reading about the 500 year anniversary of DOM Benedictine contest last year, I have been tinkering with my own recipe that honors the liqueur but also tips the trilby to the iconic Italian macchina, the Fiat Cinquecento ("500" in Italian). In other words, DOM meets MOD, a drink that you could have in Torino or West London or Brooklyn. May I introduce a delicious new aperitivo! 

THE CINQUECENTO
by Fredo

1 1/2 oz Luksusowa Vodka
1/2 oz DOM Benedictine
1/2 oz Campari
3/4 Grapefruit juice
2 dashes of Angostura bitters 

Combine in bar glass, add ice, and shake rigorously until chilled. Double Strain into a coupe and garnish with grapefruit peel. 

Where to get the Monte Cassino - find Mr. Dyer at Flatiron Lounge (37 West 19th Street, New York, NY 1001) or Louis 649 (649 East 9th Street, New York, NY 10009), tell him Fredo sent ya! 


(Photo courtesy of Liquor.com)