Created by Brady Sprouse, bar manager at Barnacle in Seattle, this cocktail is a testament to improvisation.
Sprouse came up with this drink when he wanted to make a Brooklyn but didn’t have access to Amer Picon, a crucial ingredient in that cocktail. He started experimenting with amari and chose Ramazzotti for its bitter orange notes. “This cocktail is a soft balance of spiciness coming off the rye; bitter orange, spice, gentian, and wormwood notes of the Ramazzotti; and amaretto in place of maraschino as a light binding sweetness that adds body without lingering or becoming too cloying,” he says.
- 1½ oz. Wild Turkey 101 rye (or other high-proof rye)
- ¾ oz. Dolin Dry vermouth (or other French dry vermouth)
- ¾ oz. Ramazzotti amaro
- 1 barspoon Lazzaroni amaretto liqueur
- 2 dashes orange bitters
- Garnish: orange peel
Stir all ingredients in a mixing glass with ice until chilled. Strain into cocktail glass and garnish with orange peel.