Carpano Antica

What’s the best Gin and Vermouth for a Negroni?

/ jasonobryan / 63 Comments

There is a rule in my house: if I ever make a Negroni for myself, and Victoria is home (or about to come home), I have to make one for her too. Every time. This rule was put in place more than two years ago, and never once has it been broken, never turned down, never exceptioned.

There is only one other such mandate between us, in the case of bacon.

That’s the Negroni. It’s the bacon of cocktails. And yes, I take that comparison as seriously as it deserves, because like bacon, (1) it is always great, and (2) I’m never not in the mood for it.

The Negroni:

[nt] stirring

So first things first — what is a Negroni?

I’m not going to spend too much time on the history, but briefly: from the moment Campari was invented in 1860, it’s had a heedless love for sweet vermouth.

Somewhere along the line, some genius (perhaps Gaspare Campari himself) united them with a little soda water and created the Americano, still the greatest pre-meal cocktail ever made. And the story goes that in 1919, Count Camillo Negroni walked into the Caffe Casoni in Florence and ordered an Americano with gin instead of soda water. He took one sip, lightning struck in the same spot three times, Jesus appeared on a biscotti, and the Negroni cocktail was born (unless it wasn’t. See Trivia, at bottom).

Look anywhere for the recipe for a Negroni and you’ll find the same thing, more or less everywhere, from more or less everyone:

The Negroni
1oz gin
1oz Campari
1oz Sweet Vermouth
Stir, and serve either on ice or up. Garnish with an orange slice or peel.

[nt] intro glamour shot

Almost no one specifies types of gin or vermouth, and in a way, it’s not vital — one of the charms of the Negroni is it’s near invincibility. Use any gin or sweet vermouth you like, and it’s going to taste great. Substitute Campari for any of it’s competitors, and it’s going to taste great. Understir it, overstir it, add orange bitters, screw up the measurements, carbonate it, age it in barrels, do whatever you want to it, and it’ll still be great. It’s great for men or women, first dates or business meetings, after dinner, before dinner, before breakfast, on the train, in outer space, anywhere, always, forever. It’s bitter, it’s sweet, it’s perfect. It is one of the handful of mixed drinks that enjoys universal respect in this industry.

But that’s my problem. I get it, no one looks for the best Negroni because saying “best Negroni” is a little like saying “best orgasm” — yeah, there are shades of difference there, some better than others, but even a terrible one is still better than almost everything else in the world. But. If you could have the best one every time, wouldn’t you?

And so, our question: what’s best? What gin, what vermouth, what combination?

Rules:

These are my guiding principles:

(1) Campari. Bartenders are a tinkery bunch, which is mostly a good thing, but here, we’re sticking with Campari. Yes, a Cynar/Aperol/Cappelletti/etc Negroni is a fine drink, but a true Negroni has to be made with Campari.

(2) Sweet Vermouth. Not dry vermouth, not bianco vermouth, not barolo chinato (which is like double-dutch heaven), but sweet vermouth. The red kind. Because that’s what’s in it.

(3) Gin. It’s made with gin. For the love of god. Not mezcal, not aquavit, not genever, not barrel-aged gin. Gin.

(4) Equal Parts. A Negroni is equal parts Gin, Sweet Vermouth, and Campari. Yes, it comes with a bit of sweetness. Deal with it. The sweetness is part of the charm. There’s no adding more gin. That’s blasphemy, and it also doesn’t taste as good.

Procedures:

Identical glasses, identical large (2″ x 2″) ice, stirred the same amount of times, tasted double blind by both Victoria and I according to the sticker on the bottom of the glass method. As double blind as possible, anyway. Punt e Mes is recognizably darker than the others, but it tastes so different it’s not like we wouldn’t have known anyway.

[nt] double blind

Competitors:

I chose gins and vermouths that are fairly standard. Yes, obviously I’m only tasting 5 each, and yes, I might be missing out on some other brand that makes the Negroni of my dreams. I’m sure you’ll message me about it.

GIN: Beefeater, Tanqueray, Plymouth Navy Strength, Hendrick’s, and Aviation.

VERMOUTH: Carpano Antica, Punt e Mes, Dolin Rouge, Cocchi Vermouth di Torino, and Martini and Rossi

[nt] intro montage

Process:

First, we did 5 rounds of 5, keeping the gin constant and doing 5 different vermouths. Victoria and I silently rated them, then shared when we were done. Then, we did 5 more rounds, keeping the vermouth constant and doing 5 different gins. By the end, every one of the 25 possible combinations was tasted twice in two different heats. Points were given based on our respective ratings (we didn’t always agree, of course), and the data looked like this:

Negroni raw data

There are a couple different ways to look at this:

The way I like best is to count the amount of times each ingredient earned a 1st place ranking. You’ll notice every ingredient had its own heat, so at one point or another, they all got at least 2 first place prizes, one from each of us.  If I tally up Victoria’s and my votes, the data looks like this:

Number of times each gin won it’s heat:

Tanqueray — 6
Plymouth Navy Strength — 5
Hendricks — 4
Beefeater — 3
Aviation — 2

Number of times each vermouth won it’s heat:

Cocchi Vermouth di Torino — 7
Carpano Antica — 4
Punt e Mes — 4
Dolin — 3
Martini and Rossi — 2

[nt] test lineup

Another way to sort the data is individual Negroni scores. As we tasted every combination twice and both of us ranked them 1-5 each time, each Negroni has 4 ratings, so if it were #1 every single time, it would score a 4:

By points (lower is better):

Beefeater & Carpano — 6
Tanqueray & Cocchi — 7
Hendricks & Punt e Mes — 7
Aviation & Carpano — 7
Plymouth Navy Strength & Cocchi — 7
Tanqueray & Dolin — 9

This isn’t perfect because they’re rankings as opposed to evaluations, which means even if all 5 were bad (looking at you, Martini and Rossi) they still get ranked 1-5. However, this is how we did the Final Round, because it has the added benefit being fairly diverse, which is good because they’ve already competed against themselves in every possible way.

The final combined results, with my ranking and Victoria’s ranking for reference

6th: Carpano and Aviation | #6 and #5
5th: Plymouth N.S. and Cocchi | #5 and #3
4th: Beefeater and Carpano | #4 and #4
3rd: Hendrick’s and Punt e Mes | #2 and #6
2nd: Tanqueray and Dolin | #3 and #2
1st: Tanqueray and Cocchi | #1 and #1

Not even close. We both, independently, liked Tanqueray and Cocchi best by a significant margin. They were all great, but Tanqueray and Cocchi tasted tasted the most like the ideal Negroni. No hair out of place. As close to perfect as I can imagine.

In fact, of the 6 times Tanqueray and Cocchi was rated, there is only once where it wasn’t #1, a weird spike in the data on our very first test and one I’m tempted to explain away by error, but we’ll never know. Nonetheless:

The Best Negroni*
1oz Tanqueray
1oz Cocchi Vermouth di Torino
1oz Campari.
Stir on ice. Garnish with an orange peel. Drink. Melt. 

[nt] winner!

*That is, best of the 5 gins and 5 vermouths we tried, of course. And according to our specific palates. Out of only 1:1:1 Negronis. With strict rules. This is a very limited experiment featuring two people and 10 products. But, Tanqueray and Cocchi is now my champion, and what I’ll make against any new combination I’m told about.

Ingredient Conclusions:

GINS

[nt] gin lineup

Tanqueray: The bars I’ve worked at have always carried Beefeater instead of Tanqueray so I’ve never been too familiar with its nuances. But I’m finding the more of these experiments I do, the more I find Tanqueray still standing at the end. I’m beginning to realize what an incredible gin this really is.

Beefeater: Great product, great for Negronis. Most cocktail bartenders I polled before starting this said Beefeater and Carpano are the best, and indeed, it’s great. Carpano was too sweet, too much vanilla for most gins, but Beefeater handles it admirably.

Plymouth Navy Strength: I really thought the strength would counter the sweetness of the cocktail, but it just made most of them kinda flat, like a dampener.

Hendrick’s: Performed better than I would’ve thought. I figured it didn’t have the backbone for this and only included it as a reference point, but it did well. Its floral nature is absorbed by the cocktail and doesn’t stick out. I’ll drink Hendrick’s & Punt e Mes Negronis all day.

Aviation: I love Aviation gin. It won my Martini experiments, after all, but the sarsparilla note comes through as wintergreen, and has no place in a Negroni.

VERMOUTHS:

[nt] vermouth lineup

Cocchi Vermouth di Torino: Performed incredibly well. Mixes with Campari like a dream.

Carpano Antica: Great vermouth, but most of the Negronis, especially against peers, were too sweet with too much vanilla. It’s like a Vanilla Negroni as opposed to just a Negroni.

Punt e Mes: I like Punt e Mes Negronis a lot, but Victoria doesn’t much. It really shouldn’t have been in this experiement because t’s like a spin-off of a Negroni. It’s too different. Sometimes I’m in the mood for a cherry/chocolate Negroni with Punt e Mes, but if I just want a normal one, Punt e Mes is not the answer.

Dolin Rouge: Too weak. All the Negronis with Dolin tasted flat & dull.

Martini and Rossi: Terrible. The worst performer of the whole experience. It tastes like an herb shop. The only time this was best was when it ran unopposed.

 ====================================

Trivia: All of that history up there is true, unless of course Count Camillo Negroni never actually existed, but we’re pretty sure he did. It’s a minor rats nest and I don’t feel like getting into it. If you’re curious, there’s an admirably complete discussion of the topic here.

Vieux Carré

/ jasonobryan / 6 Comments

The elevator opens, and you’re met with the bright ecstatic cacophony of the city. Everyone up here is dressed well, but not as well as you. You’re a little early. You move easily through the crowd as a seat opens before you at the long mahogany bar. She’ll be a few minutes yet, so you look from your watch to the bartender, vest and tie over a shirt so white it must be new:

“May I offer you a drink, sir?”

[vc] through the sun

That’s what the Vieux Carré is to me. It’s a tailored suit. It’s jazz and a good cigar. Muscular and elegant, beguiling and complex,  it’s one of those cocktails that you look good ordering and you feel good drinking, as if you yourself are more sophisticated for being in its company. And while that would be enough, it also just happens to be really, really damn good.

The Story:

As with so many grand Manhattan variations, the cocktail is named after the neighborhood in which it was invented: “Vieux Carré”means “old square,” what they call the French Quarter in New Orleans. It comes to us from 1937 — one of the rare few classic drinks to be invented post-Prohibition — conceived by head barman Walter Bergeron at the famous Hotel Monteleone, which stands now, as it has since 1886, a block off Bourbon Street on the French Quarter’s southern end.

Today, the Hotel Monteleone is most famous for its somewhat curious Carousel Bar, what the website proudly boasts as “the city’s only revolving bar,” in which the bar and everything on it literally circles bartender at the manageable but still bizarre rate of  1 revolution per 15 minutes. The thought of a cocktail this elegant invented in a room that gauche kind of ruins my day, and it’s comforting to know that it actually wasn’t — in his time it was called the Swan Bar,  and wouldn’t be converted to an orbital experience for another 11 years.

This is a thoroughly New Orleans drink. Them Crescent City folks are unusually proud of their heritage, and any time you’ve got French cognac and liqueur, rye floated down the Mississippi, and the city’s own Peychaud’s bitters in a single drink, there’s really only one place it could come from.

[vc] glamour shot

Vieux Carré
1oz Rye whiskey
1oz Cognac
1oz Sweet Vermouth
0.25oz Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Stir for 30 solid seconds (if using Kold Draft, 45 seconds). Strain into cocktail glass, garnish with a lemon peel.

Ingredient Notes:

Rye: should be big and spicy. I find Rittenhouse 100 proof does the trick perfectly. Many insist on Sazerac Rye just to hammer in the New Orleans connection (despite the fact that the Louisiana-owned Sazerac Rye has been made in Kentucky for its entire existence), which works great if you can find it. Steer clear of bottles that are too soft or low proof. 45% minimum.

Cognac: I prefer V.S.O.P or better. Too young and you’ll taste the brandy’s funkiness, which still makes a fine drink, but it’s not ideal. The cocktail is at its best when the cognac is giving rich, supple, woody notes to balance the spicy rye.

Vermouth: I prefer Carpano Antica, because not much else can stand up to the rest of the ingredients while maintaining the complexity we’re looking for.

[vc] grid

Variations:

There’s some reasonable dissent on the sweetness (some say more Bénédictine, which is crazy; many say less, which is not), and whether or not to use a lemon peel (personal choice, though I think it’s begging for it), but I think the most fertile disagreement is whether to make this drink on ice or up.

This particular cocktail needs a lot of dilution. That sweetness can cloy if it’s not suitably chilled and diluted, which is why almost everyone chooses to make it on ice. It was definitely conceived that way, and I would never say a Vieux Carré on ice is in any way incorrect.

But it’s not how I like it. I mitigate the sweetness instead by stirring longer than other drinks, about 30-45 seconds, depending on the ice, to get a little extra water before straining it up. This is because one of the principle pleasures of this drink is how the herbal interplay from the vermouth and Bénédictine evolves as it slowly warms.

[vc] shot

The cocktail is deliriously good in almost any form, but my favorite part is how the herbal complexity— a background note at first, lumped in with the perception of sweetness — begins to take center stage as time goes on. The warming changes it and the change is half the fun, providing an axis point on which to focus.

It’s like a Manhattan but more interesting. What’s more sophisticated than that?

Trivia!: the Hotel Monteleone apparently offers publications the “official” recipe, which should never be followed by anyone. I’ve found two very similar, equally gross sounding versions:

A la The Georgetowner:                              A la Saveur
0.5oz rye                                                                 0.5oz rye
0.25oz cognac                                                      0.5oz cognac
0.25oz sweet vermouth                                    0.5oz sweet vermouth
0.25oz Bénédictine                                            0.5oz Bénédictine
3 drops Angostura bitters                               dash Angostura
3 drops Peychaud’s bitters                             dash Peychaud’s
Build in rocks glass. Lemon peel.                 Build in rocks glass. Lemon peel.
Served, ostensibly, in a thimble.                  Served alongside a shot of insulin.

Mane of Needles

/ jasonobryan / 7 Comments

“…soft as a mane of needles…”
The Mars Volta
Miranda That Ghost Just Isn’t Holy Anymore — B. Pour Another Icepick

At URBN, we take a measure of pride at being one of the only places in North Park to get a proper drink. Regardless of their individual background knowledge or off-menu skills, everyone behind our bar can make a great Old Fashioned, Manhattan, Negroni, etc. No one could legitimately call us a cocktail bar, and yet we’re a bar that can make great cocktails.

This is a tool in our belt that I refuse to give up. I don’t care one fucking bit that the nuance and balance of our drinks are wasted on 99% of our clientele. We don’t maintain quality just for them; it’s for us too. Or, at least, for me. Tending bar is not an inherently cerebral activity, and craft cocktails, for me, are what forestall the fungal ennui that grows on everything that doesn’t progress.

In that spirit, we left one spot on the winter cocktail menu for an drinker’s drink, something whiskey and potent. That drink is the Mane of Needles. Of the 10 or so cocktails on the new menu, this is the one I really like, the one for the enthusiastic minority of our customers that share my taste. It’s the only one I’d happily make for Scott Holliday or Misty Kalkofan or Tom Schlesinger-Guidelli or any of the other Boston greats who introduced me to this world. Borrowing inspiration from the Violet Hour’s wonderful Autumn Negroni, I combined my initial goal of marrying Fernet Branca and Benedictine with the layered-bitter thing that they did so well, and thus:

Mane of Needles
2oz Bulleit Rye
0.75oz Carpano Antica
0.5oz Campari
0.25oz Bénédictine
0.25oz Fernet Branca
1 dash Angostura Orange bitters

Stir ingredients in a mixing glass for 30 seconds; strain into a chilled cocktail glass; garnish with orange peel.

There’s something soft and accessible about Bulleit Rye, but at 90 proof it’s study enough to provide the infrastructure for this drink. I think of Carpano in this case as an emulsifier, with Campari’s robust bitterness playing against the sweet; the Bénédictine and Fernet, though just at a quarter-ounce each, are co-dependent enablers that play off each other to add spice and flourish. But it’s devil Fernet, with its peppermint oil and menthol, gives the Mane of Needles its name. The drink is, on the whole, soft and smooth with gentle bitterness and enough liqueur to make it silky, and yet while drinking it, the Fernet jumps up to offer little bridled pinpricks along the way.

This was also, of all the cocktails, the easiest to name. The experience of drinking it immediately reminded me of the Mars Volta lyric. It’s like petting a porcupine. But a delicious one.

Note: at URBN, we slightly modify the proportions to make it (1) easier to construct in a hurry, (2) less expensive for the consumer, and (3) not so much damn booze. The Mane of Needles (Album Version) is 1.5oz of Bulleit Rye, and 1.25oz of a 3:2:1:1 Carpano / Campari /Fernet / Bénédictine batch that we pre-make, with a dash of Angostura Orange bitters. This has the added effect of slightly increasing the ratio of rye to liqueur, which in the end makes the whole thing taste a little better anyway.

Trivia!: “Soft as a mane of needles” is six words, which is the maximum amount of consecutive words you can quote from the Mars Volta — from any part of any of their songs — before you start getting strange looks. The full stanza, by way of proof:

“Punctuated by her decrepit prowl she, washed down the hatching gizzard.
Soft as a mane of needles, his orifice icicles hemorrhaged by combing her torso to a pile.”

See?

Autumn Negroni

/ jasonobryan / 10 Comments

When I was back in Chicago over Thanksgiving, Vikki, my sister Kelly and I took occasion to go to the Violet Hour — my favorite thus far of the Chicago cocktail bars, even if it is a faux-speakeasy. I’ve never really been into the whole  fake speakeasy idea, and am relieved that the trend seems to be dying. People sometimes forget that “pretense” is the root of “pretentious,” a fact I’m never more aware of as when I’m at a hidden, exclusive, “password-only” bar that I found by checking their address on yelp.

Regardless — once you find the stupid hidden door and wait at the stupid velvet curtain, actually being there is a very pleasant experience.

The standout drink I had there was called the Autumn Negroni, which on paper looked redundant. Five of the seven ingredients (71%) are bittering agents, and one could reasonably think that once you have Campari, Cynar, Fernet Branca, and Angostura Orange bitters, a dash of Peychaud’s seems like a waste of everyone’s time.

In practice, however, the bitters strip away individually and at different moments, yielding waves of flavors that make each each sip last like 10 seconds. Each ingredient picks up at the tails of the last one and carries the flavor for a while before handing off to another. It’s like a relay race, or cars of a train. This drink is so fucking good.

Autumn Negroni

2oz dry gin (Beefeater)
0.75oz Carpano Antica sweet vermouth
0.5oz Cynar
0.5oz Campari
0.25oz Fernet Branca
1 dash orange bitters (Angostura)
1 dash Peychaud’s bitters
Stir over ice and strain into coupe glass; garnish with orange peel.

I immediately asked them for the recipe, which they immediately gave me. Not to single out Saltbox, but I’ve made this drink for probably two dozen people, all of whom loved it, and all of whom now know where to get it if they ever find themselves in Chicago. I share recipes with anyone who asks. I firmly believe it makes all of us better.

Peychaud’s anise shows faintly on the nose alongside aromas of the sweet vermouth’s wine. But what’s so engaging about this drink is that you get to taste all the ingredients, more or less one after another. When taken, the sweetness of the amari mixes with the gin’s juniper, followed by the bittersweet Campari and the brightness of the orange bitters, but right when the Campari would turn rusty bitter that quarter ounce of Fernet Branca prickles up all peppermint and menthol, only to be batted back down by the long, earthy finish of the cynar.

Before this, I had no idea that bitters could layer in this way. I have since used this as the inspiration for the Mane of Needles, my favorite of the URBN cocktails and about which I’ll write soon.

This is the kind of drink that you keep going back to, keep taking small drinks because you identify something different in each sip, and when you feel like you’ve almost mapped all the flavors, you find there’s nothing left but sweetness on your lips and you have to do the whole thing all over again. Which is all I could ever ask from a cocktail. Four stars. A+.

Barrel-Aged Vieux Carré (a.k.a. Ancien Carré)

/ jasonobryan / 2 Comments

Barrel-aging entire batches of cocktails is a relatively recent phenomenon. The idea, they say, is that the cocktail softens and sweetens in the used whiskey-barrel, picking up picking up flavors and tannins and adding a really cool complexity. The New York Times Magazine did a nice little piece on it about 18 months ago, and has since been written about extensively, including by Jeffrey Morganthaler, who more or less invented the process.

To cities a little more serious about cocktails – Portland, Seattle, New York, etc. – Barrel Aging has come, peaked, and all but left. In the rest of the country, as will happen with trends, barrel   aging   is   fucking  everywhere. But apparently, everywhere still doesn’t include San Diego, so here we are. There’s a bit at Small Bar in North Park and a bit at Vin de Syrah and The US Grant Hotel Downtown, but for the most part the trend has avoided our fair city.

This is problematic for those of us who want to put them in our mouths. So we have to do it ourselves. Enter barrel:

I’ve wanted to try to barrel age cocktails ever since I heard about it. I started the hobo way, with oak chips I picked up from the local homebrew store and a bottle of Buffalo Trace White Dog, and it went…. okay.

You’re supposed to use about 2oz of oak chips per 5 gallons of liquid. I used 0.75 oz for about 12 oz of liquid, exceeding the recommended dose by about 2000%. “I’ll super-age it,” I thought, because I’m an idiot. It tasted like a puréed oak tree. I am not a patient man.

I had fully intended to try again, but my friends Dan and Sam bought me a 3L barrel from these wonderful people for my birthday. The first thing I could think of was a Vieux Carré. It’s one of my favorite cocktails, with a delicacy and sweetness that evokes barrel aging anyway, and I’m terribly curious to see what happens to it.

The only (possible) problem is that barrel aging yields the most dramatic changes to things that haven’t already been barrel aged. So gin over whiskey, white rum over aged rum, etc. But Jeffrey Morganthaler’s first experiment was with Manhattans which he says changed considerably over two months, so fuck it. I’m having daydreams about selling this for $15 each at the bar and making my money back, but odds are good that this will be just for my friends and I.

Ancien Carré
25oz Hine V.S.O.P cognac
25oz Rittenhouse 100 rye
25oz Carpano Antica sweet vermouth
6oz Bénédictine
25 dashes angostaura bitters
25 dashes Peychauds bitters

First, prep the barrel with water and let sit. Casks are made without glue, so we need the oak to soak up the water and swell, sealing the barrel. The water will leak out at first, so we do it in the sink.

Empty water. Then, we mix all the ingredients together. Then pour. Carefully.

Then, demonstrate monkish patience and try not to see the little guy poking out at you from the bottom of your barware shelves.

It went into the barrel Tuesday, February 7th. I anticipate about two months, but will start tasting it in a week or so to see how its coming along. I’ll keep you posted.

Bitter Giuseppe

/ jasonobryan / 3 Comments

After the Milano Swizzle, I wanted more salt in cocktails, and thought back to a drink my friend Addison had made me some six months ago, the Bitter Giuseppe.

There are a few different versions of this drink floating around. According to this blog, the drink was created by Stephen Cole of Chicago’s wonderful The Violet Hour, and then made salty by Kirk Estopinal of Cure in New Orleans. Estopinal’s recipe calls for Punt e Mes with salt, Cole’s original with Carpano Antica without, but both share Cynar’s artichoke heart. At Craft and Commerce, they (predictably) do it their own way.

Bitter Giuseppe
2oz Cynar
1oz Carpano Antica sweet vermouth
2 small dashes of salt
Combine ingredients in Old Fashioned Glass over ice.
Cut a lemon peel with enough meat to extract about 10-15 drops of juice
Squeeze juice into the drink, express peel oils on top, stir, and serve.

As detailed in a marvelous post on beta cocktails, the extra salt reins in the Cynar — this cocktail has twice the Cynar but only half the bitterness of the Milano Swizzle. Apparently while reading French scientist Hervé This’s dense & detailed volume, Molecular Gastronomy, Estopinal found that salt curiously tempers bitterness in liquids even more than sugar.

In this case, the salt blunted the bitter effect, allowing the liqueur’s component ingredients to showcase their otherwise overpowered flavors. The nose is a bit unengaging, but the taste offers a complex and pleasing barrage of herbal notes (orange and artichoke, to name two of several) and deep salted umami that fades into soft and lingering bitterness at the finish.

Milano Swizzle

/ jasonobryan / 1 Comment

Every great once in a while, a happy accident aligns our schedules and all my best friends have the same afternoon off. Tuesday was such an afternoon, and never one to beat a dead gift horse, we all immediately descended upon Craft and Commerce for some sunshine cocktails.

It was gorgeous outside – we’ve had more summer this winter than we had all of last summer – so I plucked the Milano Swizzle off the menu for something bitter and refreshing before my embarrassingly bourgeois meal of bacon-wrapped corn dogs.

Milano Swizzle
0.25oz lemon juice
1oz Cynar
1oz Beefeater London Dry Gin
1oz Carpano Antica
pinch of cracked salt
Fill with crushed ice, swizzle or stir until glass frosts;
garnish with lemon peel.

I’m fairly confident that this is unrelated to Tony Abou Ganim’s Milano, and shares the Italian city only as a source for the lovely potable bitters – in this case, the earth and artichoke of the Cynar. This is essentially a Negroni with a different bitter and a bit of lemon juice. What really excited me about this drink was the salt, still a stone relatively unturned in my cocktail experience and used deliciously here.

The drink started tart and led to a complex orange and earth herbaceous that the salt made almost savory, with the alchemy of the ingredients intensifying the Cynar for a sharply bitter finish. The salt was mostly undetectable but for the savory effect, and definitely makes me want to play with it more.

Our bartender Ryan commented that salt and Cynar enjoy each other’s company. Drinking it, you can clearly see how it can be taken too far, but you can also get a glimpse of its potential.