By a strange and wonderful coincidence, a bottle of ouzo was given to me by another colleague one year after the
previous bottle. Santa must’ve heard I like anise or something. Whatever’s going on out there, I just wanna say to one and all that ouzo makes a fine gift. Really digging the ouzo.
Last year, I complimented it with dry vermouth, so I decided to try it with sweet vermouth instead. Again, it’s soft and elegant with a little vanilla note that’s rich without being too candy.
Penthouse and Attic- 2 oz dry gin
- 1/2 oz sweet vermouth (Carpano Antica)
- 1/4 ouzo (Metaxa)
- 2 dashes Regans’s No. 6 Orange Bitters
Stir with ice and strain into a chilled cocktail glass. Lemon twist.
SOURCE: ROWEN, FOGGED IN LOUNGE
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