Monday, February 13, 2012

New York City can fuck off

I swear one of the cocktail blogs I follow (which you can see to the right) mentioned a drink involving Cocchi. I haven't been able to find it. But looking for it, I found an old post from We Love DC talking about a drink they called "Chokin' in Manhattan".

While I still like a well-made Manhattan, it just is not something I find myself ordering at a bar all that often any more. There usually has to be some kind of “hook” to get my attention on a menu – maybe they barrel-aged it or use some interesting house-made ingredients. In the case of Tryst and their Chokin’ in Manhattan, they add one of my favorite liqueurs, Cynar.
Cynar is a bitter Italian liqueur with a variety of botanical flavors, but predominately artichoke. It is bittersweet and vegetal and I am a total sucker for it. In the Chokin’ in Manhattan, it is used as the bitters component, and Cocchi Americano takes the place of sweet vermouth. The resulting drink is less sweet than some Manhattans – due also to replacing the cherry with a wee shrivel of lemon peel – and a pleasant and interesting twist.
Largely because I don't keep a lot of lemon peel around, I don't garnish. Following my ratio theory of cocktail building, I built the cocktail using rye, Cynar, and Cocchi Americano. I renamed the cocktail "Fuck Off New York," since it's a more bitter variation on the Manhattan, and I like the Matson Jones song. It's definitely bitter and vegetal. I'm glad I used the Rittenhouse Rye 100, since you need a really forceful rye to stand up to the bitters, but it really does come together well. Recipe after the jump.

Fuck Off New York
1.5 oz Rye
1 oz Cocchi Americano
.5 oz Cynar
hopped grapefruit bitters

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