The Nutty Rooster

Other cocktailians must get asked this a lot too: What’s your favorite drink? I dunno—the one in my hand? I wouldn’t even be able to decide on a favorite Martini recipe, though this variant of my own is up there. The inspiration seems a bit hazy at the moment though I must’ve been making a lot of Gordon Cocktails at the time cuz there was a bottle of dry sherry open. And I remember that a bottle of Beefeater, an old favorite, made a major contribution too.

Oddly, nobody ever asks me what my favorite gin is, though I wouldn’t be able to answer that either.



The Nutty Rooster

• 2 oz London dry gin (Beefeater)
• 1/4 oz Amontillado sherry
• 1/4 oz Cocchi Americano

Stir with ice and strain into a chilled cocktail glass. Garnish with a generous orange twist.
SOURCE: ROWEN, FOGGED IN LOUNGE

Cocchi Americano has reappeared in San Francisco and not a moment too soon. Besides the giving me the pleasure of the drink in this post, my Twentieth Centuries and Vespers are a little brighter from Cocchi’s subtle but distinct cinchona edge. And I love the two apéritif wines, the Cocchi and the sherry, together. Orange oil makes a major contribution to the Rooster in its own right, so the twist should be nice and big.