The Cocktail Spirit with Robert Hess
Recipe
Petrucio
- 2 oz Gin
- 1 oz Aperol
- dash scotch
stir with ice, strain into cocktail glass
garnish with orange twist
Petrucio
Aperol is a fascinating ingredient which is making it's way back onto the market these days. It is similar to Campari, but not nearly as intense in its flavor. I created the "Petruchio" as a way to highlight Aperol, as well as mess around with using Scotch much the way you might use bitters in a drink. Aperol is produced in Padova (aka: "Padua") which is the setting for Shakespear's "The Taming of the Shrew", and so I named this drink after the main character in that play.
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Comments
Robert,
Would there be much of a difference if you rinsed the glass with scotch, and then poured in the stirred gin & Aperol?
Also, where can I buy a bitters dasher like the one you used? I’m assuming it’s much smaller than a standard pourer.
Blair
Ok, so this is really good. I’m making this again. I never thought about using my laphroaig as a bitters! Thanks Robert for starting me off wonderful (potentially horrible) series of experiments! Best,
-K
Wow, four things I adore, all in one cocktail! “Strive mightily, but eat and drink as friends.” I hope this gets more people to try Aperol - a great introduction to Amaros. And you put Laphroig in anyhting - I’ll try it. Scotch (especially Islays) are tricky to work with.
Excellent drink Robert. Kudos.
I am a big fan of “smoky” drinks, so I’d have to say that an Islay scotch like Laphroiag versus a blended scotch is exxential.
Blair, you can use a regular speed pourer for this application, Just hold your finger over the carb hole to “dash” the alcohol.
Chris
www.sfbarman.net