The Cocktail Spirit with Robert HessPetrucio

 

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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.

Comments
blair frodelius 27 Feb 2009
9:40 am

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

Kelly Davidson 27 Feb 2009
2:07 pm

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

Kimberly Patton-Bragg 28 Feb 2009
1:44 pm

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.

Chris Milligan 4 Mar 2009
8:21 am

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
http://www.sfbarman.net

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