Various Italian Bitters

This was at Locanda on Valencia in SF.

The Amaro's were:

Noino "Qunitessa", Friuli

Mondenegro, Bologna

Ramazzotti, Milano

Lucano, Basilicata

Fernet Branca, Milano

Fernet Branca Menthe, Milano

Great restaurant!!!

Top of the Mark @ the Top of the Mark

I don't recall the recipe but I think it was a simple martini

Negroni

equal parts 

Gin

Vermouth

Campari

fresh orange zest

stir over ice,

pour into a chilled glass filled with crushed ice.

If you can't flame the orange zest no big deal

I like to cut/zest the orange over the drink so the oils cover the surface of the drink

Cocktail a la Louisiane

• 3/4 ounce rye (or Bourbon)
• 3/4 ounce Benedictine
• 3/4 ounce sweet vermouth
• 3 drops of absinthe
• Dash of Peychaud’s bitters
• Maraschino cherry for garnish

Manhattan formula #3

The Formula #3 (Nw Standard) is from David Wondrick's Imbibe!

(p242)

1/2 TS simple syrop

2 dashes of bittes: I used 1 of Angostura and one of Twisted and Bitter Orange bitters

1 dash of Absinthe -- I use up to about 5-10 drops from an eyedropper

2 oz of wisky -- Rittenhouse Rye mmm

1oz of sweet red vermouth -- Sinzano 

1/4 tsp of Maraschino 

Oculus Cherries from Mission Hill -- any good cherry will do as long as they're not the waxy, glowy ones from the grocery store.