Pizzicato Passage
Recipe:
- 30ml amontillado sherry
- 30ml Meletti amaro
- 15ml dry gin
- 7.5ml chile liqueur
- 4-5 drops chocolate/mole bitters
Stir everything on ice until sufficiently chilled, strain into a rocks glass over one large ice cube/sphere, garnish with candied ginger and an orange zest.
One of those drinks that immediately caught my attention while surfing DG due to the somewhat unusual combination of ingredients. It was definitely worth it, here we have a very interesting and flavorful, but because of the sherry in the body still quite light autumn / winter drink before us.
In the nose orange, nuts, ginger, cola notes, even the spiciness of the chili already rises up. On the attack, dark chocolate, licorice, crushed chili, but just at the positive limit of spiciness, rather earthy and moist, walnut, later also figs and herbs, if you play with it longer in the mouth.
On another page it is even presented with 15ml Ancho, which would definitely be too much for me. The page also calls for 2 whole dashes of bitters, would be also a bit much for me ins this recipe, on the other hand, I would definitely advise a whole dash, instead of only 4-5 drops (as on DG).
Source: Anu Apte-Elford, Rob Roy Bar, Seattle, USA / Diffordsguide
