Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2⁄3 fl oz | Rutte Dry Gin |
| 3⁄4 fl oz | Antica Ricetta Barolo Chinato |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
This gin, Barolo Chinato and Peychaud's bitters trio is remarkably reminiscent of a Negroni.
History:
Adapted from a recipe created in 2015 by Adam Bernbach at Bar Pilar, Washington, D.C., USA. Adam's original recipe calls for a boozy 75ml of gin.
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