Recipes

Back Bar | Suspiria

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At Bodenheimer’s bar Bellocq, fortified and aromatized wines get their due. At his other bar, Cure, bitters have a grand focus. So it follows that his third interpretation of the Negroni combines multiple vermouths and amari in one powerful glass.

Suspiria

Recipe adapted from Neal Bodenheimer, Cure, New Orleans

Yield: 1 cocktail

Cook Time: 10 minutes

Ingredients

  • ½ ounce Cinzano Rosso Vermouth
  • ½ ounce Carpano Punt e Mes
  • ½ ounce Cynar
  • ½ ounce gin (preferably Tanqueray)
  • ½ ounce Nardini Ruta Aquavit
  • ½ ounce Campari
  • ½ ounce Luxardo Bitter
  • ½ ounce Tempus Fugit Gran Classico
  • 1 small pinch kosher salt
  • 2 lemon peels

Directions

In a cocktail shaker, add the Cinzano Rosso, Punt e Mes, Cynar, gin, Aquavit, Campari, Luxardo Bitter, Gran Classico and salt. Stir clockwise 25 times, then strain into an ice-filled rocks glass. Garnish by squeezing the lemon peels over the surface of the drink to express the oils. Place 1 peel into the glass vertically (discard the other) and serve.

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