Build over ice and garnish.
Stir all ingredients over ice then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon & orange twists.
Cinnamon syrup made by steeping 1/2 ounce cinnamon sticks in 1 cup water and 1 cup superfine sugar. Heat, then let sit overnight before straining thru cheesecloth.
Death & Co Modern Classic Cocktails
Liked this one better with ¼ oz cinnamon syrup instead of the split sweetener. Didn't expect the 2 types of bitters to be necessary, but the cinnamon notes in the Bitter Truth make a noticeable difference and the Angostura brings it all together. The two citrus peels are a nice touch, but it's fine with just the orange.
Stir over ice, then strain into a chilled coupe. No garnish.
A completely different drink from the one posted by DrunkLab.
Cinnamon bark syrup made by steeping 1/2 ounce of cassia cinnamon sticks with 1 cup water and 1 cup superfine sugar. Heat, then let sit overnight before straining thru cheesecloth.
The cognac and cinnamon would make for a lovely holiday drink.
Death & Co Modern Classic Cocktails
Shake, strain, coupe.
The recipe overshoots the house-blended "Tiko-Tivo" aperitivo slightly (it calls for 1 oz of pre-batched at these same ratios of Campari, Cappelletti, and Leopold Bros).
Stir over ice, then strain into a martini glass. Garnish with the orange twist.
Death & Co Modern Classic Cocktails
Stir over ice, strain into a coupe. No garnish.
Death & Co Modern Classic Cocktails
Stir; strain; coupe. Garnish by flaming the orange slice/disk over the top by squeezing the essential oils out while igniting them with a lighter.
Description in the Chicago Reader: "Unlike Europeans, who have a large selection of challenging herbal spirits to choose from, Americans—'raised on Ho-Hos and Coca-Cola,' as Maloney puts it—haven't learned to appreciate the bitter."
Entered in Chicago Reader's "Great Malort Challenge" in 2009
Its a drinkable drink, but I can't imagine choosing this over a normal Negroni. One issue is the sweet vermouth ration, it is far too large and overpowering. The sweet vermouth is 3 times the amount of bitter. I prefer a ratio of 1 to 1 sweet vermouth to bitter in my normal Negroni.
This drink is unique because it uses Malort but at 1/4 oz in a 4oz drink I find its inclusion unnecessary. You got very little of the distinctive Malort flavor, which I personally think is a shame.
The drink is actually a pretty good variation on the Negroni if one adjusts the volumes to contemporary levels (and overall alcohol content.) A spirit forward 4 oz drink (original recipe) is too high of an alcohol content, especially compared to a 3 oz equal parts Negroni which is moderate in overall potency. So I used 1.5 oz Tanqueray, 1.25 oz Carpano, 1/4 oz Campari, 1/4 oz Jeppson's Malort with a flamed orange peel and found it a more subtle variation on a Negroni. The proportions and volume work, providing an intermediate potency, and the Malort has an intensity/character that carry through into a long bitter finish, with no residual sweetness.
I will update the original recipe for the flamed orange peel (not an orange slice) that was actually called for.
Combine liqueurs with coffee and top with whipped cream.
Drinkboy has this as .5/.5/.5/5 oz coffee.
Shake with ice and strain into an ice filled old fashioned glass. Garnish with lemon peel and Luxardo cherry.
Converted from metric to closest English equivalent. While the original build instructions indicate shaken, conventional wisdom would dictate this is a stirred drink (which is the way I prefer it).
Love this drink! Have not tried it with the new Zucca recipe, though. The Roma Borgorock is one of the reasons I stocked up on the old recipe before it went away. And yes, have always made it stirred.
Shake all the ingredients with ice, then strain into a coupe. No garnish.