Vecchio Stile

IMG_6562After the Manhattan (see dozens of posts, passim), my very next favourite drink is the Old Fashioned: this classic mix of whiskey, bitters & sugar is so simple, yet can having a seeming infinite variety through the choice of the whiskey and bitters: use a rye, and the cocktail becomes drier and spicier, use a bourbon, and it becomes sweeter and softer.

This time, I added a small quantity of my favourite amaro, Montenegro, to balance the sweetness of a bourbon-based whiskey a little further than the bitters alone; even just a quarter of an ounce of this amaro adds another edge to the drink. It’s quite a different take on an Old Fashioned, so absolutely deserves to have its own name; it becomes the Vecchio Stile.

The bitters are very important: here I have used Dr Elmegirab’s Orinoco bitters. Their solid bitter hit & spice base are pretty much a perfect foil for the Montenegro.

Method:

2 ozs of bourbon (Bulleit is highly recommended)

1/4 oz Amaro Montenegro

1/2 tsp sugar

Dashes of Orinoco bitters

Muddle the sugar and bitters together, with a dash of water, in an old-fashioned glass. Add a large ice block to the glass and let chill a while.

Stir the Montenegro and bourbon together over ice, then strain into the chilled glass, with a last stir to combine the alcohols, bitters & sugar. Garnish with orange peel.

 

 

 

The Dispensary

IMG_0887I managed to sign up recently to the beta test of the Asterley Bros. new amaro, Dispense. The brothers have used a family recipe from Sicily, coupled with a C17th English book on tonics and cure-alls, to produce a distinctly English take on a classic Italian variety of the bitter drink, made famous by the likes of Campari, Aperol & Cynar. I tried the tester bottle neat, and the brothers have really jammed in the flavours to their amaro, giving it a distinctly sweet finish (I wonder if he underlying spirit is, in a nod to our sea-faring heritage, a rum, giving that distinctive sweetness). The more I tried it, the more I wanted to try mixing it with other drinks to see how it would work in a cocktail. There is an elusive quality to the flavour which is really quite mysterious, and the warmth suggested that Dispense would mix well with a richer spirit like rye or bourbon. The Italian heritage of the amaro suggested a cocktail like a Negroni would be a good place to start, and that led me to think about the Boulevardier: a bourbon-based Negroni.

The Dispensary
The Dispensary

So, my new drink (which as been given the name,the Dispensary) is mixed as follows:

1 oz. of bourbon (Buffalo Trace here)

1 oz. of Aperol

1 oz. of Asterley Brothers Dispense

Stir leisurely over ice, and add a good dash of Orinoco bitters. Serve in a chilled Martini glass with a good-sized piece of orange zest and toast the success of a new English drink producer.