Puttanesca
The Puttanesca happened on a whim one night with no measurements, no plan, and definitely no name. I knew it was good, so I R&D'd it into something repeatable. The recipe reads like if the bartender was Italian but also just happened to be your Nonna. Tomato vermouth and anchovy vermouth (via Veso) form the base. Oloroso sherry adds depth and nuttiness. Dry gin brings structure. Queen olives and an orange slice finish it. When I asked for name suggestions, the internet delivered instantly. Puttanesca was the winner because it's exactly what this drink is: a savory, briny, umami-forward cocktail that tastes like someone's grandmother figured out how to pour Italian flavors into a glass.
Cheers, y'all!
ingredients:
1½ oz | 45 ml Tomato Vermouth (Veso)
¼ oz | 7.5 ml Anchovy Vermouth (Veso)
¾ oz | 22.5 ml Oloroso Sherry
½ oz | 15 ml Dry Gin
2 Queen Olives
1 Orange Slice Garnish
instructions:
Build all ingredients directly in a chilled coupe or rocks glass. Stir well to combine and chill. Garnish with queen olives and an orange slice.
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Not all great bourbon comes from Kentucky, and this Old Fashioned proves it. I reach for an Old Fashioned whenever I want to know what a whiskey is really made of. Three ingredients, nothing to hide behind, so whatever is in the bottle comes through clean. First up is TINCUP 10 Year, made in Colorado on Rocky Mountain water. What sets it apart is the blend. There is Stranahan's single malt whiskey in there alongside the bourbon, so it drinks grain-forward and light at 84 proof, with cherry, pastry dough, and sweet fruit syrup carrying right through the sugar and bitters. Want a higher proof pour? Reach for Pendleton 1910 out of Hood River, Oregon at 90 proof. It brings more maple, clove, rye, and warm baking spice, with a longer oak finish on the back end. Same recipe, two very different drinks, and not a Kentucky zip code between them.