Manhattan in the Fall
To make this seasonally-inspired homage to his favorite “strong drink", Campanale combines housemade cinnamon-infused rye with Carpano Antica and Bittermens mole bitters, garnishing simply with a Luxardo cherry at the bottom of the glass. “I wanted to make something warm and spicy," says Campanale. "I’m a big cinnamon fan and I think the mole bitters add a nice darkness and depth.”
“I thought I was being really clever with this one, and then I found out that actually a bunch of people are making white Negronis,” remarks Campanale. The inspiration behind this colorless rendition is its starring ingredient: Cocchi Americano. “I love Cocchi and just wanted to build a cocktail around that,” he explains. “It’s not as syrupy as Campari, and a little less intense.” Here, it’s mixed with Bluecoat gin and Dolin white vermouth to create a drier, slightly mellower variation on the classic.
“Basically we take a bottle of Aperol, a bottle of vodka, and a box of grapefruit, squeeze the crap out of them, and put it all in a container overnight to let it steep,” explains Campanale. Bittermens hopped grapefruit bitters, a splash of sparkling wine, and a floret of fragrant oregano complete the equation on this super-refreshing cocktail. “Grapefruit and Aperol really complement each other—Aperol has a lot of great citrus notes,” he remarks on the pairing.
“When Gabe mentioned in passing that using raw eggs in cocktails might get banned soon, I was like, ‘OK, I have to put an egg cocktail on the menu’,” explains Campanale. This one features Montenegro amaro (“It’s a lighter amaro from Bologna—it’s not as intensely bitter or as intensely sweet”) and Amere Nouvelle, a French-style citrusy-floral potable bitters. The result is a rich and frothy drink (achieved by first dry-shaking the egg whites) that leaves a subtle, lingering bitterness on the palate.