Justin Elliott of Austin's The Townsend created this spicy variation on the Negroni using equal parts sweet vermouth, Cointreau, and Angostura bitters. That's right: It's a lot of Angostura bitters. The drink is rich, cuttingly bitter, and pleasantly cinnamon-y. I like to soften it just a touch by adding extra sweet vermouth, as called for below.
- 1 ounce (30ml) sweet vermouth, such as Cocchi Vermouth di Torino
- 3/4 ounce (22ml) Cointreau
- 3/4 ounce (22ml) Angostura bitters
- Orange twist, for garnish
Add sweet vermouth, Cointreau, and Angostura bitters to a mixing glass and fill with ice. Stir until well chilled, about 25 seconds. Strain into an Old Fashioned glass with a large ice cube. Express orange oils from twist over drink, garnish with twist, and serve.
Mixing glass and cocktail strainer