Suppressor #1766

Paul Calvert & Greg Best, Ticonderoga Club | Atlanta

Best and Calvert’s call to arms in the suppressor movement was the ubiquity of strong and layered drinks that have a tendency to pack a “punch,” as Calvert puts it. “It’s a beautiful punch… but I’m kind of tired of being punched in the face.”

Low-alcohol cocktails, on the other hand, can be enjoyed throughout an evening. And at Greg Best and Paul Calvert’s Ticonderoga Club in Atlanta, the category gets a place on the menu in the form of the #1766 (aka The Courier), a warming combination of vermouth and amontillado, cut by bracing coffee liqueur and orange bitters.

“The suppressor, to me, is something with delicacy and nuance,” Calvert says. “They kind of just coast.”

Ingredients

Serving: 1

  • 1 1/2 ounces vermouth, preferably Miro Spanish Vermut Rojo
  • 3/4 ounce amontillado
  • 3/4 ounce coffee liqueur, preferably St. George NOLA
  • 2 dashes orange bitters, preferably Regan’s Orange Bitters No.6

Garnish: Lemon twist, cardamom leaf

Directions
  1. Build ingredients over ice in a Collins glass.
  2. Top with tonic water and stir quickly to incorporate.
  3. Garnish with a lemon twist and a fresh cardamom leaf.
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