Name: The Slope
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Rye whiskey 50% abv; 20 ml Vermouth amaro; 10 ml Apricot liqueur; 1 dash Aromatic bitters

The Slope
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Serve in a Coupe glass

Ingredients:
2 oz	Straight rye whiskey (100 proof /50% alc./vol.)
²⁄₃ oz	Punt E Mes vermouth amaro
¹⁄₃ oz	Luxardo Apricot Albicocca Liqueur
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of dried apricot or skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with dried apricot on rim or skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Stirred and spirit-forward and Manhattan / Brooklyn-like. Rye whiskey-based with aromatised wine complexity and apricot brandy adding flavoursome fruity richness. A delightful late-night sipper.

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Variant:

Praecocia Cocktail
Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods

History:

The house Manhattan for the opening menu of her Clover Club bar, which sits a couple of neighbourhoods away from Park Slope in Brooklyn's Carrol Gardens.

Our 6:2:1 formula is courtesy of G. M. Genovese, a fellow Discerning Drinker, in November 2023. The original spec called for a whopping 75ml (1½oz rye whiskey, 22.5ml (¾oz) Punt E Mes, 10ml (⅓oz) apricot brandy, and 1 dash aromatic bitters.

More cocktails by Julie Reiner

Nutrition:

One serving of The Slope contains 183 calories

Alcohol content:

2 standard drinks
31.74% alc./vol. (31.74° proof)
28.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Ro Carbone

6th April at 23:56

Is this a joke that you don't let 'free' members print a recipe? Wow.

Paloma Difford

7th April at 08:08

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Caspian Berggren

2nd February at 19:13

Quite sweet but not too sweet. The bitterness is pretty much perfect. The apricot brandy is a tad too dominant but the Punt E Mes really helps to tame it.

Ranjitsinh Mahida

4th December 2024 at 16:18

Made with Michter’s Rye, Luxardo Antica and Giffard using Simon’s specs. Fantastic!

Morten Carlsbaek

10th October 2024 at 19:29

Made it with Wild Turkey 101 bourbon, Dubonnet (so similar to Punt E Mes), Merlet Lune d'Abricot and the Angostura, and it was really lovely.
I first made it with a very distinctive rye (Stauning Floor malted rye) and turned out being totally rye dominated in a unpleasant way. I learned - use a less distinct rye or go for a great bourbon in this cocktail.

Morten Carlsbaek

10th October 2024 at 20:04

Apparently, Wild Turkey 101 bourbon is produced with a big part of rye without being a rye whiskey. Maybe it is the perfect non-distinct sort-of-rye whiskey for this cocktail? Please comment, active persons on Difford's.

1 reply

Jonathan Goldthorpe

30th August 2024 at 15:32

I swapped the Punt e Mes with Tempus Fugit Gran Clásico and a touch more apricot. Delicious.

Alex Grieb

12th August 2024 at 18:55

I really enjoyed this drink, althoug the rye spice is a bit overwhelmin gin my opinion. Since I used italian Punt e mes and an italian apricot liqueur, I substituted the rye with aged grappa the second time, and the result was sublime! Try it if you can!

Ian Fenton

5th July 2024 at 11:16

I think my rye wasn’t good enough for a spirit-forward cocktail, but I’m struggling to find anything that I like Punt e Mes in so that probably doesn’t help.

John CARR

28th May 2024 at 13:15

I didn’t have quite the exact ingredients but the version I made was surprisingly delicately balanced amongst the ingredients, I was able to add a dash more apricot for my palate. One that I’ll need coming back to I think.

G. M. Genovese

11th November 2023 at 08:36

A great Manhattan, but the apricot is lost... 6:2:1 blend resulted in the best expression of each ingredient... Pleased to have an unexpectedly spectacular use for apricot liqueur. When it works, oh my does it work.