I recently enjoyed a wonderful dinner at Russell House Tavern – great food, great drinks and even better company!
To begin the festivities, I ordered a signature cocktail from their drink menu – A Man About Town. The cocktail was of particular interest because it contained one of my favorite Amari – Montenegro, which has a soft, almost “toasted” citrus rind hint. The drink was well-crafted and certainly slaked my thirst, for a moment…
Ladies and Gentlemen, I present A Man About Town:
1-1/2 oz. Rye Whiskey (Rittenhouse 100, preferred)
1 oz. Aperol
3/4 oz. Amaro Montenegro
1/2 oz. Dolin Dry Vermouth
1 dash Orange Bitters
Stir with ice and strain into a rocks glass over ice. Garnish with an orange twist.
what’s the technical reason for straining off of the the stirred ice and pouring into new ice?
The reason for straining into a glass with fresh ice is to limit the amount of spirit dilution. Stirred ice is already melting, adding water to the cocktail, thereby diluting the drink. Fresh ice is, presumably not at the same stage of melting, so the dilution will be less… The other reason is for aesthetic reasons… Fresh ice looks neater, no pun intended in the glass… and it’s good bar manners… Cin-Cin!