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.


Recipe adapted from Neal Bodenheimer, Cure, New Orleans

Yield: 1 cocktail

Cook Time: 10 minutes


  • 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


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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