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.
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
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.