RECIPE

17-Thirdier

Marisa Chafetz / Supercall

Fans of bittersweet cocktails will jump right on board with this exotically spiced twist on a classic drink. "The cocktail is a variation on a Boulevardier with Remy 1738 Cognac—hence the name 17-Thirdier,” says Jeff Hammett, beverage director of Wu Chow in Austin, Texas. “It takes Cognac, sweet vermouth and a bittering agent, Aperol. The saffron bitters create a nice layer for the cocktail because there are no mixers. While the bitters don’t dilute, they do add a recognizable flavor that actually prevent the cocktail from being too bitter.” If you don’t have Punt e Mes on hand, any sweet vermouth would make a good substitution. Serve it with a nice meal—preferably with umami-packed Chinese like they do at Wu Chow.

FLAVOR PROFILE
Bitter, Sweet
STRENGTH

INGREDIENTS

  • 1 oz Cognac
  • 1 oz Punt e Mes
  • 1 oz Aperol
  • 4 dashes Saffron bitters
  • orange peel

INSTRUCTIONS

Step one

Add all ingredients, save for the garnish, to a mixing glass with ice.

Step two

Stir and strain over fresh ice in a double old fashioned glass.

Step three

Garnish with an orange peel.

Contributed by Jeff Hammett

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