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Cocchi Barolo Chinato
RECIPES
Appennini Spritz
(Adapted from Adam Bernbach)
Build in rocks glass with ice:
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 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:
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.