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.
- 2 1/2 ounces Plymouth Gin
- 1 ounce Cocchi Barolo Chinato (see note)
- 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.
Mixing glass, strainer, citrus peeler