Darkside Recipe

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.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment


  • 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


  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.

Special equipment

Mixing glass, strainer, citrus peeler

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