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palo santo

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.

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Photograph by Andrew Scrivani

Ingredients

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)

Instructions

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.

Note: To flame orange zest, light a match and hold it just over drink. Take the zest in one hand and, with the skin facing the match, pinch the ends together to spray the orange oil into the match, causing it to flame. If it doesn’t work on the first try, try again with a fresh piece of zest.

March 2013