Although a fairly unpopular cocktail since its creation in 2008 by bartender Adam Bernbach, this “minor classic” cocktail enjoys a reputation in Washington, D.C. It combines a mixture of gin, Barolo Chinato (an aromatized wine similar to vermouth that includes quinine bark), and Peychaud’s bitters.
- 2 1/4 oz Gin, (preferably Plymouth)
- 3/4 oz Barolo Chinato
- 3 dashes Peychaud’s Bitters
- Garnish: Brandied Cherry
Add the gin, Barolo Chinato, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry.