Nick Stolte, bar manager at Gio’s Pizza and Bocce in Berkeley, California, created this Centro Citta as an Italian-inspired riff on a Vieux Carré that finishes with subtle notes of deep chocolate and anise.
INGREDIENTS
- ¾ oz. rye whisky
- ¾ oz. cognac
- ¾ oz. Amaro di Angostura
- 1 barspoon crème de cacao
- 2 dashes Strega liqueur
- Garnish: orange zest knot tied around a star anise pod
DIRECTIONS
Add all ingredients to a mixing glass, add ice, and stir. Strain into a Nick and Nora glass and garnish with an orange zest knot tied around a star anise pod.
