with Scotch, dark rum, Pernod, Swedish Punsch, fresh lemon juice, and Angostura bitters

The Modernista

OLD FASHIONED

rosavica benotti, "bruno", piemonte, italy (2oz)

Place an old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it. Discard the ice water before pouring.

Chill glass

In a mixing glass or small stirring vessel add 2 oz Barolo Chinato (Rosavica Benotti "Bruno"), 0.5 oz aged rum (optional for added body and warmth), 0.25 oz simple syrup, and 2 dashes of Angostura bitters.

Combine ingredients

Fill the mixing glass with plenty of ice and stir gently for about 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for a cold, slightly silky texture without over-diluting.

Stir with ice

Empty the chilled old-fashioned glass and add one large ice cube.

Prepare glass

Using a julep or Hawthorne strainer, strain the stirred mixture over the large ice cube in the prepared glass.

Strain cocktail

Take the orange peel and hold it skin-side down over the glass. Give it a firm twist to express the oils over the surface of the cocktail, then rub the rim with the peel and drop it into the drink as garnish.

Express garnish

Serve immediately. The optional aged rum rounds out the Chinato’s tannic and bitter-sweet profile; omit if you prefer to taste the Barolo Chinato neat.

Serve

Barolo Chinato (Rosavica Benotti "Bruno")

Aged rum (optional, for body)

Simple syrup (1:1)

Angostura bitters

Orange peel (garnish)

Large ice cube

barolo chinato

Food Only

charred brussels sprouts, ligurian olive oil, lemon zest

cavoletti

casonzei pasta

pancotto

sea robin

a kind of crisp, translucent Genoese version of a Lebanese borek stuffed with herbs and milky Crescenza cheese

Focaccina di Recco

Make Barolo Chinato Recipe in just 8m. rosavica benotti, "bruno", piemonte, italy (2oz)

Barolo Chinato Recipe

Descriptors

Tasting Notes

Food Pairings

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