Eeyore's Requiem cocktail
Adapted from Amaro by Brad Thomas Parsons This cocktail was created by Toby Maloney, owner of The Violet Hour in Chicago. While Dolin blanc vermouth (a white vermouth that's on the sweet side, called bianco, in Italian...more about it here) is called for in his original recipe, I've made it with Cap Corse blanc and found it very enjoyable. Lillet blanc could also be used, which would take it in a slightly fruitier direction.
Servings 1 cocktail
- 1 1/2 ounces red bitter apéritif, (see post for suggestions)
- 1 ounce French blanc vermouth, (preferably Dolin)
- 1/2 ounce gin, (preferably Tanqueray)
- 1/4 ounce Cynar
- 1/4 ounce Fernet-Branca
- 2 dashes orange bitters
- 3 orange twists
- Add the red bitter apéritif, vermouth, gin, Cynar, Fernet-Branca, and orange bitters to a mixing class. Fill two-thirds with ice and stir until well-chilled, 15 to 20 seconds.
- Strain into a chilled coupe glass. Express the oil from two of the orange twists, colorful side down (facing the drink) and squeezing to extract the oils over the surface of the drink. Discard the two twists and garnish the drink with the third.