Suppressor #4

Paul Calvert Ticonderoga Club | Atlanta

photo: DANIEL KRIEGER

In his Suppressor #4, Paul Calvert opts for a triple-threat of Cocchi Americano, cognac and vermouth, rounded out by pineau des Charentes—the unheralded (but delicious) aperitif wine from the Cognac region.

Ingredients

Serving: 1

  • 1 ounce vermouth, preferably Cocchi Vermouth di Torino
  • 1 ounce vermouth, preferably Cocchi Vermouth di Torino
  • 1 ounce pineau de Charentes, preferably Prunier
  • 1 ounce pineau de Charentes, preferably Prunier
  • 1/2 ounce port, preferably Sandeman’s Ruby
  • 1/2 ounce port, preferably Sandeman’s Ruby
  • 1/2 ounce Cocchi Americano
  • 1/2 ounce Cocchi Americano
  • 1 bar spoon lemon juice
  • 1 bar spoon lemon juice

Garnish: lemon peel

Directions
  1. Stir and strain into a coupe.
  2. Express and discard lemon peel over the top of the drink.

Tagged: Cocchi Americano, port, vermouth

Drink with us.

Get our freshest features and recipes weekly.