This is another personal creation, born out of a desire to create something that could marry the twin smokiness of whiskey and mezcal, with a good bitter heft from amaro: the intention was to create a late-evening drink to be sipped and savoured, slowly and with reflection as the ice melted. I think I got it pretty well on the first pass. The name means ‘Mexican’ in Japanese, responding to the combination of ingredients.
To make one, stir the following together over ice for a good while (45-60s): you want a little bit of dilution to occur from the off, as this ‘loosens’ the whiskey a touch. I used a really delicate Japanese blend (Togouchi) for this. I imagine if I used something like cask-strength Nika or similar, the drink would be even more potent.
The amaro was chosen as I like the flavour profile of Asterley Bros. Dispense; it’s not as out-and-out bitter as the majority of the Italian versions, it has more of a slow burn of flavour that sneaks up on you as you sip – I thought it would fit better with the mezcal/whiskey combo. Punt e Mes because well, it’s Punt e Mes. No bitters are added as the amaro/vermouth pairing provides this for you.
1oz. Japanese whiskey (Togouchi here for its delicate flavours)
1oz. Punt e Mes
1/2 oz. Asterley Bros. Dispense amaro
Once stirred, strain into a rocks or Old Fashioned glass with a large cube of fresh ice. Garnish with a small piece of lemon peel. Sip slowly.
I follow several Instagram accounts where the drink photography is really good, and these often lead to drinks I haven’t tried before. A happy discovery on Friday was an image of an Old School from the Dragonfly bar in Hong Kong, which sounded very interesting indeed: no proportions were given, but looking at the combination, it appeared to be a Sazerac/Manhattan variant, so I re-built their drink on that basis.
The result is really quite something – there’s a lot going here, in some really subtle proportions, and the bar has created a modern take on the classic Sazerac. The combination an amaro and a fernet in one drink could be really quite an eye-opener, but they have used very small quantities of each, and the amaro, Montenegro, is at the sweeter end of the amaro style (and also one of my favourites – so I had a bottle to hand). For the fernet, I was lucky to still have a small amount of the Britannica fernet sample that Asterley Bros sent me last month; it’s a really excellent new version of this rich and bitter drink & well worth a bottle of your time. A little trial-and-error, and I came up with something really quite smooth and delicious. If you want to be closer to the Sazerac roots, use a rye rather than a bourbon; I used bourbon & it seemed to sit well with the amaro/fernet bitterness. It’s your choice to choose the base spirit, so see what works best for you. The Lillet is the one thing I would keep as a invariable ingredient though; it has a special flavour.
Chill an Old Fashioned glass. Stir the spirits together over ice until well cooled. Rinse the glass with a small quantity of absinthe, so that the bottom third is coated, then drain. Strain the spirit mixture into the glass and garnish with a large slice of lemon zest, expressing the oils onto the surface before dropping the zest into the drink. I served this straight up, and it seemed to suit the drink, but if you like yours with another large ice block, have at it.
After 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.
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.
I 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.
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.