Concoction
Shake with ice and strain into a frozen coupe glass.
"You are at your very best and having the most fun when you have no idea what you are doing."
--- overheard in the Officer's Club at the Naval Amphibious Base
- 4x1 — Tequila, Aperol, Sweet vermouth, Grapefruit juice
- Blood, Smoke and Sand — Sotol, Cherry Liqueur, Sweet vermouth, Orange juice
- 1682 — Curaçao, Bonal Gentiane Quina, Bianco Vermouth, Cranberry bitters, Orange peel
- Casa Arancione — Blanco tequila, Orange liqueur, Bianco Vermouth, Orange flower water, Lemon
- Laurel's Canyon — Rum, Campari, Orange liqueur, Sweet vermouth, Orange bitters, Lemon juice
This is an intriguing combination. I suspect the particular grappa/vermouth combo will have a lot of influence on the result. I used Bellini Grappa del Chianti and Carpano dry, and Fee orange bitters. Carpano dry was selected for its more complex garden herb character. The Drambuie's moderate honeyed Scotch blended well with the grappa yielding a slightly woody/freshly shelled walnut.