The Bob-Tailed Nag. I don't know why I didn't send this to you sooner. It's fantastic and I pretty much guarantee you'll like it. The Barolo Chinato is hard to find, but the place you're getting all this other stuff probably stocks it.
I eventually decided I do not like Angostura bitters. Don't like the overpowering gentian taste. I use Fee Bros orange bitters in both my Manhattans and my Martinis, which is rather more canonical than I knew when I started doing it.
When I make a Manhattan I like a twist, and I split the vermouth evenly between Noilly Prat and Cinzano. Cinzano is all bitter almond and anise; the Noilly Prat has bright cinnamon and clove notes that aren't in the CZ.
The Purosangue is very similar to the Black Manhattan (2 oz rye, 1 oz amaro, 1 d Angostura, cherry garnish) which was my go-to after work drink for a while.
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I eventually decided I do not like Angostura bitters. Don't like the overpowering gentian taste. I use Fee Bros orange bitters in both my Manhattans and my Martinis, which is rather more canonical than I knew when I started doing it.
When I make a Manhattan I like a twist, and I split the vermouth evenly between Noilly Prat and Cinzano. Cinzano is all bitter almond and anise; the Noilly Prat has bright cinnamon and clove notes that aren't in the CZ.
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