Fritz

3⁄4 oz Peychaud's Bitters
3⁄4 oz Maraschino Liqueur
3⁄4 oz Gin, Junipero
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, lowball, garnish.

Notes

If lacking Punt e Mes, substitute Vya Sweet Vermouth plus a dash of Campari.

History

Similar to The Gerty. Named after New Orleans born abstract expressionist Fritz Bultman.

Cocktail summary
Posted by Dan on
Created by
Ryan Lotz, Lineage, Brookline, MA
Year
2009
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2010/03/fritz.html

Curator
Not yet rated
Average
3.5 stars
(4 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Made it with Beefeater, on the rocks. A bit cough-syrupy, but not nearly as weird as you might expect. Tango 'til They're Sore is probably a preferable variant. — ★★★★
  • No idea why you would serve it without ice.
Similar cocktails
Comments

It that really 3/4 oz of Peychaud's? That'll really put a dent in your bitters bottle!

Dan commented on 6/29/2011:

Yes, that really is 3/4 oz of Peychaud's. If you work out the price per ounce, it's not bad.

Lacking Junipero, I made this with Tanqueray. The gin still shone through, even against the other intense ingredients. Contra Fred at Cocktail Virgin I found that the Maraschino dominated the swallow but the combination of Peychaud's and Punt e Mes canceled out its sweetness somewhat. The anise and cherry notes from the Peychaud's mostly showed up on the long lingering aftertaste. For being a quarter cocktail bitters, this drink isn't very biter at all, probably tamer even than a Negroni. (Peychaud's is sweet enough, and subdued enough in its bitterness, that it could probably function as a slightly bitter anisette, like what Punt e Mes is to other sweet vermouths.) The drink is very tasty, nevertheless, and the bitters give it an attractive color.