THE MONTELEONE COCKTAIL

(by Chuck Taggart)

• 1 ounce Sazerac Rye (6 year old)
• 1 ounce Bols Genever
• 1 ounce Dolin Vermouth Blanc
• 1/2 ounce Averna
• 2 dashes Peychaud’s Bitters
• 1 dash Regans’ Orange Bitters No. 6

Combine with ice in a mixing glass and stir for 20-30 seconds. Strain into a chilled cocktail glass (serve up). Garnish with an orange peel twist.

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The Sazerac Rye provides a backbone and base layer of spice, and is there to represent New Orleans. The genever provides a malty characteristic which I think goes very well with the rye’s spice. Dolin’s sweet white vermouth is a fantastic product, providing delicate botanicals to the flavor balance as well as a slight sweetness to give the drink a broad appeal without making it cloyingly sweet with syrup or liqueurs. Averna, the Sicilian amaro, lends a touch of orange spice and an appealing bitterness balanced by a touch of sweetness. It’s also there to honor the Sicilian heritage of Mr. Antonio Monteleone. Peychaud’s Bitters for another layer of spice, and for New Orleans, and Regans’ orange bitters for the final touch, a little extra bit of brightness and spice.

Although a substitution is possible, I highly recommend this cocktail be made with the Dolin Vermouth Blanc (as opposed to the Dry variety) due to the superiority of the product; it is a product of Haus Alpenz, one of the regular sponsors of Tales of the Cocktail. Further information on the product can be obtained from Eric Seed, eseed@alpenz.com; Eric is a presenter and mixer at Tales this year as well. In a pinch, a bianco vermouth from Martini & Rossi or Cinzano can be substituted, but please do
use the Dolin Blanc if at all possible, as the drink was formulated with that product in mind.

Thanks again for this opportunity. I really enjoyed developing this cocktail, and I hope you and the judges enjoy it.

I can’t wait to get back home for Tales — see you then!

Red beans and ricely yours (as Pops would say),

Chuck Taggart

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So now… how about you? Enter to win four nights Free at The Hotel Monteleone during this year’s Tales of the Cocktail by emailing your drink recipe, along with all your personally pertinent information (wellmaybe not ALL your information) to athornton@hotelmonteleone.com