Appennini Spritz

(Adapted from Adam Bernbach)

Build in rocks glass with ice:

1 oz Cocchi Barolo Chinato

1 oz Aperitivo Mazzura

2 oz dry sparkling wine

Garnish with orange slice

Booker’s Manhattan

(T. Leggett, The Roosevelt, Richmond, VA)

Stir with ice:

1.5 oz Booker’s Barrel Proof bourbon

1.5 oz Cocchi Barolo Chinato

2 dashes Angostura Bitters

Strain into a coupe.

Garnish with an orange peel and a cherry.

Chin-Chin

Build in a double rocks glass filled with ice:

1.5 oz Aperitivo Cappelletti

0.75 oz Cocchi Barolo Chinato

1.5 oz tonic water

Garnish with an orange peel.

Darkside

(adapted from a drink by Adam Bernbach)

Stir with ice:

2 oz Hayman’s London Dry Gin

1 oz Cocchi Barolo Chinato

2 dashes Peychaud’s bitters

Strain into a coupe.

Garnish with a lime peel and a star anise pod.

Fair Isle Cocktail

(Kathy Casey, Seattle, WA)

Shake with ice:

1 oz Cocchi Barolo Chinato

0.75 oz Scotch whisky

1 oz grapefruit juice

1 dash grapefruit bitters

Strain into a double rocks glass filled with ice.

Garnish with grapefruit peel.

Fair Thee Well

(Brian Means, Fifth Floor, San Francisco)

Stir with ice:

1.5 oz bourbon

0.75 oz Cocchi Barolo Chinato

0.75 oz Pierre Ferrand Dry Curaçao

Strain into a coupe.

Garnish with an orange peel.

Fort Point

(Erik Adkins, Heaven’s Dog, San Francisco)

Stir with ice:

2 oz rye whiskey

0.75 oz Cocchi Barolo Chinato

0.5 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with lemon peel.

Hugo Black

Stir with ice:

1.5 oz rye whiskey

1.5 oz Cocchi Barolo Chinato

Strain into a coupe.

Garnish with an orange peel.

 

Noce Vecchio

(Joe Campanale and Brett Elms, Anfora, NYC)

Stir with ice:

1.5 oz Cocchi Barolo Chinato

0.75 oz Cocchi Americano Bianco

0.75 oz Dolin Dry Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with cheese and salami on a skewer or toothpick.