*AMARO AND
TONIC
The digestive amaro (Italian for “bitter”) is produced in distilleries all over Italy.
3 ounces Luxardo Amaro Abado
Tonic water
Lemon twist for garnish
Pour amaro into ice-filled rocks glass, top with tonic water to taste, and garnish.
THE
AMBASSADOR
The nickname given to a diplomatic Grill Room regular from Europe
3 ounces Campari
2 ounces grapefruit juice
3 ounces club soda
Lime peel spiral for garnish
Pour Campari and juice into ice-filled highball glass. Top with club soda and garnish.
AMERICANO
Choose dry vermouth, if you like, when mixing this Campari classic.
2 ounces Campari
2 ounces sweet vermouth
4 ounces club soda
Lemon twist for garnish
Pour Campari and vermouth into ice-filled highball glass. Top with club soda and garnish.
ANGEL OF
CORSICA
Beatific
1 ounce Dubonnet Blanc
1 ounce gin
1 ounce apricot brandy
1 ounce peach schnapps
Orange twist for garnish
Combine liquid ingredients in mixing glass. Add ice and shake. Strain into glass and garnish.
*AVERNA
AND SODA
Averna is a fruity amaro from Sicily.
2 ounces Averna
Club soda
Orange twist for garnish
Pour amaro into ice-filled rocks glass, add club soda to taste, and garnish.
BELLA
LIGURIA
Named for the beautiful Ligurian Sea off Italy’s coast
2 ounces Campari
2 ounces Dubonnet Rouge
1 ounce orange juice
3 ounces club soda
Orange slice for garnish
Pour Campari, Dubonnet, and juice into ice-filled highball glass. Top with club soda and garnish.
*BON AMI
Your good French friend
1 ounce sweet vermouth
1 ounce dry vermouth
1 ounce Cognac
½ ounce Cointreau
Orange twist for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.
CAMPARI
BUON GIORNO
An Italian Mimosa (buon giorno is “good day”). Milan restaurateur Gaspare Campari formulated his mixture of bitters and fruit in 1860.
1 ounce Campari
1 ounce orange juice
3 ounces Champagne
Pour Campari and juice into ice-filled tulip glass. Top with Champagne and stir.
CAMPARI
MADRAS
With orange and cranberry
3 ounces Campari
1 ounce vodka
2 ounces orange juice
1 ounce cranberry juice
Orange slice for garnish
Combine liquid ingredients in mixing glass. Add ice and shake. Strain into glass and garnish.
*CHARLIE’S
BRISTOL
CREAM
COCKTAIL
A bubbly after-dinner soother concocted by bartender Charles
2 ounces Harvey’s Bristol Cream sherry
Juice of 2 limes
1 ounce simple syrup
Ginger ale
Mint sprig for garnish
Combine sherry, juice, and syrup in mixing glass. Add ice, shake, and pour with ice into glass. Top with ginger ale to taste and garnish.
Eau-de-vie (“water of life”)—a usually colorless and always potent fruit brandy—appears in this chapter as framboise, kirsch, and Poire William. Eaux-de-vie are also found in the chapter on Brandy, which is devoted primarily to standard brandy—the prized quasi digestive that has been distilled from grape wine since the sixteenth century.
CIAO
BELLA
“Hello” to an Italian of the feminine persuasion. Punt è Mes is a pleasantly bittersweet, vermouth tasting of herbs and orange.
1 ounce Punt è Mes
1 ounce Cynar
1 ounce dry vermouth
Orange peel spiral for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.
*CROWNING
GLORY
Half Armagnac brandy, half pear eau-de-vie
1½ ounces Armagnac
1½ ounces Poire William
Combine Armagnac and eau-de-vie in mixing glass. Add ice, stir to chill, and strain into glass.
*CURTAIN CALL
*CURTAIN
CALL
Raspberry eau-de-vie with Champagne
2 ounces framboise
5 ounces Champagne
Raspberry for garnish
Pour framboise into flute, top with Champagne, and garnish.
DUBONNET
FIZZ
Laced with cherry and lemon. “Kirsch” is short for the cherry eau-de-vie kirschwasser, from Germany.
2 ounces Dubonnet Rouge
1 ounce kirsch
1 ounce lemon juice
4 ounces club soda
Orange slice for garnish
Combine Dubonnet, kirsch, and juice in mixing glass. Add ice and shake. Strain into glass and add club soda. Stir and garnish.
EIFFEL
TOWER
With the grape-flavored vodka from France
2 ounces dry vermouth
1 ounce gin
1 ounce Cîroc grape vodka
½ teaspoon Pernod
Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.
EINE KLEINE
NACHTMUSIK
“A Little Night Music,” compliments of Mozart
2 ounces Jägermeister
2 ounces Punt è Mes
Orange twist for garnish
Combine liqueurs in mixing glass. Add ice and stir to chill. Strain into glass and garnish.