Tbilisi bar 41 Gradus employs many local ingredients in its cocktails. Often, it uses chacha, the native spirit of the country of Georgia, while sour yogurt and local sour plum appear in drinks as well. This drink, created by bartender Kirill Ledashchev, highlights a local honey distillate, combining it with Dolin Blanc, Campari and Strega in a stirred sipper.
This recipe originally appeared as part of “This Georgian Bar Is Going All In on the Country’s Native Spirit.”
- 1/3 ounce Georgian honey distillate Midamo (if you can’t find this, try Bärenjäger instead)
- 1 1/3 ounce Dolin Blanc vermouth
- 1/3 ounce Campari
- 1 teaspoon Strega
Add all ingredients into a mixing glass with ice and stir.
Strain into a rocks glass over one large ice cube.