The Brooklyn cocktail and Philip Greene’s recent book “A Drinkable Feast” about 1920s Parisian libations influenced this drink, whose name is inspired by a Norman Rockwell piece. The roasty chocolate notes of Punt e Mes pair with Bénédictine’s herbaceousness and the sweet flavor of Cocchi Americano aperitivo. “It's a spirituous cocktail without being as dangerous as a standard Manhattan,” says Brian Nixon, the general manager of Truxton Inn and McClellan’s Retreat in Washington, D.C.
This recipe originally appeared as part of “5 Modern Riffs on the Reverse Manhattan.”
- 1 1/2 ounces Punt e Mes
- 1 ounce Old Forester Signature bourbon
- 1/2 ounce Cocchi Americano aperitivo
- 1/4 ounce Benedictine
- 2 dashes Angostura bitters
- 2 dashes Regan’s Orange Bitters No. 6
- Garnish: orange twist
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe.
Express the oil from an orange peel over the glass and rest it on the rim.