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|
This gin, Barolo Chinato and Peychaud's bitters trio is remarkably reminiscent of a Negroni.
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 and 22.5ml Barolo chinato.