“In general, I lean toward stirred cocktails,” says Richard Beltzer, citing the Old Pal as a particular favorite. (“As I get older,” he jokes, “too many citrus drinks… It hurts.”) To the expected rye and dry vermouth components, he adds both Ramazzotti Rosato and Cap Corse blanc quinquina as a substitute for the expected Campari. It lends a lighter, less cloying quality to the drink, while a barspoon of yellow Chartreuse adds both complexity and body.
Richard Beltzer, Bad Hunter | Chicago
- 3 dashes orange bitters, preferably Regan’s
- 1 barspoon yellow chartreuse
- 3/4 ounce dry vermouth, preferably Dolin
- 1/2 ounce Ramazzotti Rosato Aperitivo
- 1/4 ounce Cap Corse Mattei Blanc Quinquina Aperitif
- 1 1/2 ounces rye whiskey, preferably Rittenhouse
Garnish: lemon peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
- Garnish with lemon peel.