1 1⁄3 oz Bourbon, Maker's Mark
3⁄4 oz Dry vermouth, Noilly Prat
1⁄3 oz Apricot liqueur (Merlet lune d'abricot)
1⁄3 oz Amaro Nonino
1⁄4 oz Elisir Novasalus
Instructions
Stir, strain in coupe, express lemon Peel and drop in.
Serve.
Notes
I asked for a boulevardier or Manhattan kind.
But i insisted on something very different and experimental.
It was complex and subtle at the same time.
Not strong alcool forward.
Bourbon showed only at the end.
At the same time, the drink was dry, a bit bitter, with crisp and not sweet.
Just the subtle sweetness needed.
I thought he splitted the base with gin.
Delicious.
History
Christmas with my parents in Spain.
Trying "new" bars as usual.
Cocktail summary
Created by
Eduardo Campos, Tandem cocktail bar, Barcelona, Spain
Year
2019
Is an
authentic recipe
Bourbon, Dry vermouth, Apricot liqueur, Amaro Nonino, Elisir Novasalus
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.2
5
Well-crafted, almost dry. The dry bitter pine sap of the Elisir Novsalus pairs well with the sweet apricot (I used Rothman & Winter). I wasn't sure if the Noilly Extra-dry here in the U.S. would work, but it did.