Unless otherwise noted, text and photos copyright © 2011 Michael Dietsch. All rights reserved. No reproduction permitted without prior consent.

MxMo: New Horizons

Onward, young rangers, to a new horizon! Let us strike out across this great land to explore strange new territories, seek out new life and new ci…

Uh. Oops. Heh.

The theme of the January MxMo is Change. How appropriate, right? New horizons, new ideas, change. Our challenge, from the anonymous Scribe of A Mixed Dram, is appropriate–to simply “Try something new!”

Huzzah!

My choice for this challenge features the bitter liqueur Ramazzotti, an Italian tonic that you can sip as an aperitif or a digestif, or even just mix into a cocktail. Now, I’ve had the Ramazzotti on hand for a long time. I bought it in Brooklyn, back before we moved to Rhode Island. My plan was to make a small batch of Jamie Boudreau’s Amer Picon replica. Well, I’ve had the bottle for nearly a year, haven’t made the Amer Picon, and have seen Ramazzotti in local liquor stores. So what’s the point of letting this bottle languish in a box for another year?

I grabbed a copy of Robert Hess’s new book, The Essential Bartenders Guide, at Borders last week. (This is a book that’s screaming, loudly, for an editor. A full review of the book is pending.) Among the recipes in Hess’s book is the Chaplin, a mix of bourbon, sherry, Ramazzotti, Cointreau, and orange bitters. That’s what I chose to mix up tonight. The Chaplin is a good drink, well balanced but on the tart side. It’s not bitter, by any means, but it’s nothing to serve to anyone with a sweet tooth. The nuttiness of the sherry really shines. (I’m starting to really love sherry in cocktails.)

Photograph by Jennifer Hess

Chaplin

• 3/4 oz. bourbon whiskey
• 3/4 oz. dry sherry
• 3/4 oz. Ramazzotti
• 1/8 oz. Cointreau
• 2 dashes orange bitters
• lemon twist, for garnish

Technique: Stir with ice and strain into a chilled cocktail glass. Add garnish.