The Italian bittersweet vermouth called Punt e Mes is my Kryptonite, the one cocktail ingredient I just can’t resist. And it gets even better in this bold (but low-alcohol) concoction, which Jeremy Simpson created when he was working at Bestia in Los Angeles. Simpson rounds off the bitter edge of the vermouth with luscious maraschino liqueur, a little grapefruit liqueur, and a pinch of salt. I know not everyone has those ingredients on hand already, but I promise this drink is worth the purchase of a bottle or two. The batch also ages wonderfully in the back of your refrigerator; try it after a few months and you may decide to devote more of your fridge space to a cocktail stash. If you’re aging it more than a few weeks, leave out the bitters and just add 2 dashes to each glass.
Recipe information
Yield
Makes about 12 servings in a 1-liter swing-top bottle
Ingredients
Preparation
To serve, turn bottle gently end over end to mix. Place a large ice cube in each rocks glass, then pour in cocktail. Give each drink one gentle stir before serving. Garnish with a small pinch of salt.
Recipe notes
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