1 oz Pisco Italia (Encanto)
1 oz Campari
1 oz Sweet Vermouth (Alessio)
1/2 oz Amaro Montenegro
1 dash Bittermens Mole Bitters
Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist (optional to garnish with the twist as well).
For the cocktail hour two Monday nights ago, I found my copy of Perú: A World of Cocktails in one of my piles of books. The book was printed for a Tales of the Cocktail pisco tasting room in 2016, and the recipe that called out to me was the Perú Négro crafted by Boston's own Brother Cleve. The Perú Négro came across like a pisco Negroni riff that was softened by Amaro Montengro and spiced with chocolate bitters. In the glass, the drink shared orange oil over darker notes from either the sweet vermouth or the Campari. Next, grape with bright notes of citrus on the sip led into pisco and bitter-sweet orange on the swallow with an earthy chocolate finish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!