Legend (Death & Co. Recipe)

 

Going through the Death & Co. stirred brandy cocktail chapter section, I realized they have many drinks that follow this same format: brandy and rum, and bitter aperitifs and sweet fortified wines, served in a coupe with no garnish. 

And this is truly one of the best of them. I love this one because it is light and balanced, yet contains some really deep flavors. No wonder it's called Legend. In something like this, small differences can mean noticeable changes, so Legend may be one to try again with different rums, amari, or bitters. I went with aromatic bitters by Hella (not Bitter Truth) and Angostura. And I don't have Appleton estate rum or Amontillado, but I do have Caribbean rum and solera reserve from Lustau. Finally, I have a local amaro by Don Ciccio and Figili that has to stand in for Amaro Nonino. It doesn't quite cut it, so I used a splash of my Amer Picon to give it the bitter orange peel notes of Nonino.

• 2 oz. cognac (Martell single distillery used)
• 1/2 oz. Appleton Estate V/X rum (George Bowman used)
• 3/4 oz. Lustau Amontillado (Lustau East India Solera sherry used)
• 1/2 oz. Amaro Nonino (blend of Ambrosia and Amer Picon used)
• 1 dash Bitter Truth aromatic bitters (Hella used)
• 1 dash Angostura bitters

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe. 

Bitter New Yorker

This drink reminds me that I'll have to do a traditional New Yorker soon as a comparison. This drink takes out the citrus juice and grenadine that would make it taste like a sour and turns it bitter with Campari and Amaro Averna. Fiola has a whole page of Amari, bitter Italian liqueurs. Amaro Averna is flavored with roots and spices, but is not as bitter as, say, Fernet Branca. Here's how to make it.

• 1 1/2 oz. bourbon (Basil Hayden's used)
• 1/2 oz. Averna 
• 1/2 oz. Campari
• dash chocolate bitters
• cherry

Combine all ingredients in a mixing glass with ice. Stir and strain into a highball glass full of fresh ice. Garnish with a cherry.

Adonis

This was a rich tasting cocktail that was light on alcohol but heavy on wine flavors. Do this for day drinking or after dinner.

• 3 oz. sherry
• 1 oz. sweet vermouth (Amaro shown)
• dash orange bitters
• orange peel

Combine sherry and vermouth in a shaker with ice. Shake and strain into a chilled cocktail glass.

Aperol Negroni

I really like the flavor of Aperol in the summer. It has a rhubarb taste that is sweeter and lighter than Campari. It's also less alcoholic, and good for sipping on a hot day.

• 1 oz. Aperol
• 1 oz. sweet vermouth (Lillet Blanc for a lighter color, Amaro for more bitterness)
• 1 oz. gin
• orange peel

Combine all ingredients except orange peel in a shaker with ice. Shake and strain into an old fashioned or highball glass. Garnish with an orange peel

Old Pal

I've two versions of this drink: the first uses the traditional Campari recipe, the other uses Aperol and an Amaro.

Original Old Pal

• 1 oz. rye
• 1 oz. Campari
• 1 oz. dry vermouth
• orange peel

Combine all ingredients except orange peel in a shaker with ice. Shake and strain into a chilled cocktail glass.

Lighter Old Pal

• 1 oz. rye
• 1 oz. Aperol
• 1 oz. Amaro
• orange peel

Combine all ingredients except orange peel in a shaker with ice. Shake and strain into a chilled cocktail glass.

Savoy Corpse Reviver

Last year I did an article on scary drinks that featured the Corpse Reviver #2. That is an easy drink to come to terms with because it has gin, Cointreau, lemon juice...the same stuff you probably drank the night before, which necessitated a Corpse Reviver in the morning. This one uses Fernet Branca. I was reluctant to buy a bottle of Fernet because it is so bitter, so I asked the guys at Potomac Wines and Spirits in Georgetown for help. They tell me that Meletti is a less bitter Amaro that doesn't have the mint flavor of Fernet Branca. After tasting it, I decided that it was good on its own and might even be a substitute for Campari.

The Savoy Corpse Reviver is an old-time recipe using white creme de menthe, Fernet, and brandy. It sounds disgusting. But the minty flavor of Fernet would be wasted in a drink that already has creme de menthe. Meletti made for a less bitter mint flavor but still medicinal tasting drink that was just awesome with chocolate chip cookies.

Here's how to make this Corpse Reviver:

• 1 oz. brandy
• 1 oz. Fernet Branca (Meletti Amaro used)
• 1 oz. white creme de cacao

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

Potomac Wines and Spirits is a premiere liquor store in D.C.'s fashion district, Georgetown. I catch the circulator bus from Roselyn to get there every few weeks to check out the cocktail scene and I make a point of stopping in and adding to my wish list. As you can see, they have an awesome selection of liqueurs, Amaros, vermouths, etc. It's expensive stuff and it goes quickly on the home bar. If anyone wants to know what I'd like as a gift, anything in this picture would be great.