This two-ingredient drink was created by Boston bartender John Gertsen. Gertsen and his fellow bartender Kevin Montuori were riffing on Manhattan variations, especially ones using high-proof Booker's bourbon. Punt e Mes is an Italian vermouth, more bitter than most sweet vermouths. At 120+ proof, Booker's can take Punt e Mes on head to head, so the Boston barkeeps decided 50-50 was the way to go. Because of Punt e Mes's bitterness, this drink doesn't call for the addition of bitters.
Note: If you don't have Booker's, try Jim Beam Black instead; it's a similar mashbill as the Booker's (possibly even the same), but aged for a shorter time and bottled at a lower proof. You might try a 2:1 ratio of Beam Black and Punt e Mes.
- 1 1/2 ounces Booker's bourbon
- 1 1/2 ounces Punt e Mes
Place a rocks glass in the freezer for about 15 minutes before making the cocktail.
Fill a mixing glass about halfway with ice. Add bourbon and Punt e Mes. Stir until drink is well chilled, about 20 seconds. Strain into chilled rocks glass. Serve.
mixing glass, mixing spoon, strainer, rocks glass