Minkus

DIdn't have Nonino, and the only amaro around was Meletti. So I split the amaro part 50/50 Meletti and dry curaçao. Really smooth and delicious digestif.

After a few attempts, I felt like I'd rather just drink the Palo Cortado... then I made one using Dolin dry (not my usual vermouth for bamboos), and with the help of some nice aged gouda, it really clicked. Dry, sophisticated, complex. Wonderful! Warrants more experimentation.

I’ve been using this recipe with manzanilla (M. Ant. De La Riva Manzanilla Pasada), Cocchi dry vermouth, a couple of pimento olives added to the garnish, and thrown instead of stirred. Not sure if throwing improves it, but it shortens the wait before the first sip. What an amazing cocktail. Best suited for warm weather, late afternoon, with snacks.

Made with La Ina Fino and Meletti on the first hot day of the year. Massively quenching, totally excellent. Dialed back the sugar syrup a bit to account for the Meletti.