(Dead Rabbit, New York)
FOR HIS ORIGINAL COCKTAIL
Andiamo, or “here we go” is a phrase used when telling someone to hurry up or rush someone. Being that this Sazerac inspired cocktail is infused with coffee bean, the name is just fitting. Absinthe is replaced with Sambuca. Coffee bean infused Cognac, bitters, and a splash of amaro round it out
Inspiration: "A complex sazerac variation steeped in Italian tradition."
- 1.00 oz Molinari Extra Sambuca
- 1.50 oz Coffee Bean Infused Cognac
- 0.25 oz Amaro (preferably Nardini)
- 4 dashes Peychauds Bitters
- 1 dash Angostura Bitters
Add all ingredients to a mixing glass. Fill with 1x1 inch cubes and stir 40-50 rotations until properly diluted and chilled. Strain into a chilled small rocks glass and express lemon peel over the top. Discard lemon peel, Serve. with on a small plate with biscotti.
2 RUNNER-UP WINNERS
Congratulations to Harrison Ginsberg for winning our Molinari Extra Sambuca Competition, to Maxwell Berlin and Michael Austin for finishing up as runner-ups, and thank you to all members for participating!
- Your ShakeStir Team
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