[Photograph: Nick Caruana]

This smooth sipper from Adam Bernbach of Proof in Washington, DC has undertones of cherry and anise. Plymouth gin works really well in this cocktail: it's lighter and a touch sweeter than London dry and won't overpower the Barolo Chinato.

Note: Barolo Chinato is a type of fortified wine-based digestif. The Cocchi brand is available at wine shops and online from klwines.com and drinkupny.com.

About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.


About This Recipe

Yield:Makes 1 cocktail
Active time:2 minutes
Total time:2 minutes
Special equipment:Mixing glass, strainer, citrus peeler
This recipe appears in: 5 Gin Drinks You Should Make This Spring


  • 2 1/2 ounces Plymouth Gin
  • 1 ounce Cocchi Barolo Chinato (see note above)
  • 3 dashes Peychaud's bitters
  • Garnish: Lime twist and whole star anise


  1. 1

    Add the Plymouth gin, Barolo Chinato, and Peychaud's bitters to a mixing glass. Fill 2/3 full with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with the lime twist and whole star anise, then serve.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: