101 Best New Cocktails: Black Spice by Marco Torre, The Palomar Restaurant, London, England, UK
Marco Torre, The Palomar Restaurant, London, England, UK
“I created this drink while working as Head bartender at Hawksmoor Guildhall in London. I wanted to make a twist on a Rye Manhattan, one of my favorite cocktails, so I used the PX sherry instead of your regular vermouth and the Fernet instead of the Angostura; the orange brings all the ingredient together and connects to the final garnish. At first I didn’t use the black pepper tincture, but soon realized the minty Fernet works really well with the black pepper, adding some eucalyptus notes to the finished drink.” Marco Torre
10 ml (.3 oz) Lustau Pedro Ximenez sherry
5 ml (1 teaspoon) Pierre Ferrand Dry Curacao
5 ml (1 teaspoon) Fernet Branca
1 drop Black Pepper Tincture*
1 orange twist, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnish.
* Black Pepper Tincture
Infuse 2 parts of ground black pepper into 1 part (2 cups/1 cup) of high-proof alcohol (approx. 80% abv) for 48 hours. Strain through a double layer of dampened cheesecloth.
gaz sez: This is an inspired twist on the Manhattan, and every instrument in this orchestra can be heard in the final symphony in the glass. Definitely one of the best drinks of 2014 as far as I’m concerned.