Preparation: Stir with ice in a cocktail shaker and strain into a chilled coupe.
This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle. It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.
Preparation: Combine ingredients in a mixing glass and stir with ice until cold. Strain into a chilled coupe.
This is a recipe from the PDT Cocktail Book and is attributed to Gerry Corcoran of PDT in New York City. According to the book it was this Irish bartender’s reinterpretation of the Harvey Wallbanger as a dry Irish Manhattan.
Preparation: Place sugar cube into a mixing glass and add both bitters. Muddle the sugar and bitters until emulsified. Add the Scotch and Averna and stir with ice for 15 seconds. Rinse a chilled rocks glass with absinthe. Strain contents of mixing glass into a chilled rocks glass. Express the oils from an orange twist and garnish.
This is a recipe from the Food Republic website and is a variation on the traditional Sazerac, substituting Scotch Whisky and Averna for the Rye Whiskey.
* I prefer the Paul McGee approach to the Sazerac by using Demerara syrup in place of the muddled sugar cube.