This cocktail in Derek Brown’s book “Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World” was created by Washington, D.C., bartender Adam Bernbach at now-closed Bar Pilar, where he ran a “unique program” called Cocktail Sessions, according to Brown in his book. “Guests could cozy up to the bar and order a cocktail tasting where Adam would fix three original cocktails using twists on classics,” says Brown.
Chinato is historically considered an aromatized wine like vermouth. It includes quinine bark, the same ingredient found in tonic that gives it a bitter edge.
This recipe originally appeared as part of “Inside the One Important City That’s Influence Was Ignored During the Cocktail Renaissance.”
- 2 1/2 oz Dry gin
- 3/4 oz Barolo chinato
- 3 dashes Peychaud’s bitters
- Garnish: Maraschino cherry
Add all ingredients into a mixing glass with ice and stir until cold.
Strain into a chilled cocktail glass.
Garnish with a maraschino cherry.