Serious Eats: Recipes
The Maloney No. 2
We've been digging the combination of bitter Cynar and sweet vermouth ever since we got hooked on this cocktail, so we were pumped to see the bitter liqueur together again with sweet vermouth in this drink from Josh Durr of Louisville. You can experiment with different sweet vermouths (we liked it with Punt e Mes, but Carpano gives the drink a softer bitterness)—you might need to adjust the amount of maraschino you add depending on the sweetness of the vermouth you choose. The final result is rich and boozy, with a touch of citrusy sweetness balanced by a nice bitter finish.
In Food and Wine Cocktails 2013, where this cocktail appears, Durr recommends using a high-proof bourbon to cut through the sweetness of the drinks other ingredients. Drink this cocktail slowly; it's seriously strong.
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