Alto Cucina

1 oz Scotch
1 oz dry vermouth
1/2 oz Cynar
1/2 oz St. Germain
orange peel for garnish

Stir with ice, strain into a cocktail glass, and garnish with a twist of orange peel.

This is not my drink. It comes from Stephen Shellenberger of Cambridge, Massachusetts, who gave me permission to reproduce it in the out of print Cocktail Collective. I include it here not only because it’s an excellent cocktail, but also because it’s a fantastic template for creating new ones. The balance of base spirit, aperitif, bitter, and floral is superb. Like the Last Word or Negroni, it’s a formula that lends itself to infinite variation.


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