The Killing Floor

1 1⁄2 oz Rye, James E. Pepper
1⁄2 oz Bigallet China-China
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

Cocktail summary
Created by
Sean Maher, Barrel House American Bar, Beverly, MA.
Year
2014
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2014/09/the-killing-floor.html

Curator
Not yet rated
Average
4 stars
(14 ratings)
YieldsDrink
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  • On ice
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Comments
Dan commented on 9/06/2014:

Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.

Very good, similar to a traditional Liberal cocktail, but with a slightly darker/more bitter backbone. Made with spec'ed ingredients except for using Rittenhouse 100 Rye. The Bigallet/Cocchi di Torino/Bonal trio creates a good flavor balance of dark cacao, semi-bitter orange, along with red grape/wine. With the rye there is some pepper/heat up front that ably counters the initial sweetness. Rich clear brown/amber hue.