MAKES: 1 drink
Barolo Chinato is an aromatic digestivo from Piedmont made by steeping the bark of the cinchona plant, along with a blend of alpine botanicals such as coriander, mint and juniper, in Barolo wine.
Shenandoah Abelman, a bartender at Henry Public in Brooklyn’s historic Carroll Gardens neighborhood, boosts Chinato’s aromatics with a brace of high-proof rum and a fragrant hint of pine liqueur for this warming cocktail.
1 1/2 ounces Smith and Cross rum
1/2 ounce brandy
3/4 ounce Barolo Chinato
1/4 ounce Zirbenz Stone Pine Liqueur
1 (3/4-inch-wide) strip orange zest (see note)
Fill a cocktail shaker with ice. Add all ingredients to shaker except orange zest, stir and strain into a champagne coupe. Garnish with flamed orange peel.
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