101 Best New Cocktails: Black Spice by Marco Torre, The Palomar Restaurant, London, England, UK

by Gaz Regan · Wednesday, November 26th, 2014 · 101 Best New Cocktails, 101 Best New Cocktails 2014

Black Spice 101BNC - Copy - Copy

Marco Torre, The Palomar Restaurant, London, England, UK

Black Spice Marco Torre

“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

50 ml (1.7 oz) Rittenhouse 100-proof Rye whiskeyBlack Spice

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.

Sign Up for Gaz' Email Newsletter

Facebook Twitter

Leave a Reply