A variation on a Hanky Panky, but edgier and antiqued. The Elisir Novasalus is standing in for Fernet, at a slightly heavier amount. The dry curaçao adds back in a little fruit to balance the extra bitterness.
Ingredients
- 1½ oz gin (we used Mt. Defiance Gin Nouveau)
- 1oz sweet red vermouth (we used Destillerias Atxa Vermouth Rojo)
- ¼ oz Antica Erboristeria Cappelletti Elisir Novasalus Vino Amaro
- ¼ oz dry curaçao
- 1 orange peel, for garnish
Preparation
- Combine the gin, vermouth, vino amaro, and, dry curaçao a cocktail shaker with ice. Stir to combine and chill.
- Strain into a coupe glass and garnish with the orange peel.
