Blonde Redhead Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20160310-chinato-cocktail-blonde-redhead-vicky-wasik.jpg
Vicky Wasik

Why It Works

  • Barolo Chinato adds complex flavor to a mix of high-quality vermouth and whiskey.
  • Twisting an orange peel directly over the drink gives it a touch of citrus-oil flavor and scent.

This cocktail, created by Douglas Derrick of Ava Gene's in Portland, Oregon, is a masterful combination of just three ingredients: spicy whiskey, luscious vermouth, and complex Barolo Chinato, a bittersweet, herb- and spice-dosed digestivo made from one of Italy's best wines. The result is chocolaty, smooth, and deep. Though it's in the same family, it's subtler than a Boulevardier.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • 1 ounce (30ml) rye whiskey or Japanese whisky (see note)
  • 1 1/4 ounce (35ml) Carpano Antica sweet vermouth
  • 3/4 ounce (20ml) Barolo Chinato (such as G.D. Vajra)
  • Orange twist

Directions

  1. Add whiskey, sweet vermouth, and Barolo Chinato to a mixing glass and fill with ice. Stir until well chilled, about 15 seconds. Strain into a cocktail glass, adding one ice cube. Express orange oil from twist over cocktail and discard. Serve immediately.

Special equipment

Mixing glass, cocktail strainer

Notes

Derrick initially made this drink with Japanese whisky, but rye is a more affordable (and totally delicious) option. He serves the drink in a glass rimmed with dehydrated orange peel and Campari, but you don't need to get that fancy at home.

This Recipe Appears In

More Serious Eats Recipes