“The ‘big boy,’ in-your-face nature of Punt e Mes always hits a soft spot for me,” explains Carlton Dunlap, who uses the vermouth in this unconventional take on the Manhattan. Appearing alongside the softer Cocchi di Torino, Punt e Mes plays against other surprising additions, such as coffee tincture and Licor 43, in a wetter spin on the classic cocktail.
- 1 1/2 ounces rye, preferably Rittenhouse
- 1 1/2 ounces blended vermouth (3 parts Cocchi di Torino to 1 part Punt e Mes)
- 5 dashes coffee tincture (see Editor's Note)
- 1 barspoon Licor 43
Garnish: orange twist
- Combine all ingredients in a mixing glass over ice and stir to combine.
- Strain into a Nick and Nora glass and garnish with an orange twist.
1 part whole coffee beans (medium to darker roast)
2 parts everclear
Add the coffee beans to the everclear, cover and set aside. Allow the mixture to infuse 24 hours and strain. Add 1 part water, and bottle.