Our next nod to our FWL regular is the whole reason for this blog to start with. Almost four years ago, Stiff asked us to put up our 30 Essentials Series, so we did. We had so much fun, we never stopped mixing, photographing, writing, and drinking. We poured out his tasty concoction, the San Gimignano, a few weeks back and thought it should go up in time for Winterfest this year.
Named after the medieval Italian city famous for its dozen tower houses, the San Gimignano is a riff and an affirmation of the classic Manhattan cocktail. When an American spirit meets Italian verve, it makes for a helluva combination. Now, we at the FWL were lacking both Michter’s and Premio (the shame!), so we used Templeton (Iowa meets Italy???) and went about two hours north of San Gimignano to Bologna for Montenegro Amaro. Also tasty. I think if I were to pour it again, I’d use the Michter’s and the Montenegro, so that it retains its stunting burnt orange hue.
2 ½ ounces rye (Stiff used Michter’s Single Barrel)
1 ounce amaro (Stiff used Premio; try Montenegro too!)
¼ ounce simple syrup
¼ ounce lemon
Shake on ice. Strain into a coupe. Cin cin.