Monthly Archives: October 2009

Okay, this is a weird one.  I’m stocking up on the sauce earlier;  grabbed on some gin, a nice peaty scotch, maybe a bottle of tawny port, throw in some rye for Gary and the boys, a classic recipe french vermouth for good measure, and I was hoping to find a nice Amaro.  Maybe an Averna or even an Amaro Nonino… I dunno – the day was young and I was drunk with anticipation – and the seven beers I had at lunch – but, the important thing here is that when I told the woman behind the counter I was looking for an Amaro, and she replied with a confused and somewhat “stabby” look, I explained it was a fortified Italian liqueur – a digestif – typically produced by macerating herbs, roots, bark, flowers, citrus and syrups in liquors and allowing the mixture to age in fine oak casks.  At which point she shrugged, pointed to a dusty bottle located just between the lemon Puckers and Midori, took up her cigarette and promptly resumed her post near the television, at for where she best could look on her stories.  I hesitated, examined the aged bottle, and decided to take a plunge into the great and wild unknown… for it is said that “God hates a coward.”   Indeed, I am most certainly doing The Lord’s work.

Strega Brooklyn Varitation

3 oz. Rye

.75 oz. Dry Vermouth

.5 oz. Strega

Dash Luxardo Maraschino

Peychaud’s Bitters

Combine all ingredients in a bar glass, add ice, and stir.  Serve down in a rocks glass, with a spray of lemon oil.

I like this one better with a lower proof rye… an Overholt would do nicely, but I’m using the Sazerac brand.  This cocktail is really similar to a Brooklyn, hence the name, with the obvious swap of the Strega instead of the Amer Picon which in my mind is like swapping out the orange flavor for the lemon.  Also, be careful not to overdo the Maraschino – it’ll ruin that shit with the quickness.  I also like throwing in the Peychaud’s as the herbaceousness of the bitters enhances the Strega, which is strangely sweet and has notes of juniper, mint and saffron.  Saffron?  Fucks yeah, bro dog.  Fucks yeah.

More on this topic tomorrow.  ish.