Cure For Pain (Death & Co. Recipe)

 

There's a lot about this cocktail that is classic, simple, and straightforward. It's not a Pain Killer in coup glass format. There are no trendy ingredients or funky syrups that you typically find in Death & Co. recipes--just good old booze. 

I'm pleased that Rittenhouse, along with Old Overholt, seem to to be the ryes of choice for the New York speakeasy. You can't beat them for flavor and price. Overholt makes a great base for infusions of rich flavors. Rittenhouse is spicy and strong--also good for infusions but why bother when it already tastes so good.

Here is a port and rye cocktail I could enjoy in all seasons. My feeling has always been that port cocktails taste a little heavy on sugar and light on alcohol. They are the kind of thing you can handle on winter occasions, but not for everyday consumption. Consider that port usually sweetens a cocktail, and ever so slightly waters it down with grape juice. The craft of this cocktail is the balance, and you get it from depth of port, bourbon and cacao held up by spicy rye and bitter Campari (or bitters in general)

One funny thing I had to do to complete this recipe was to fudge the minuscule amount of Campari with other bitters I had on hand. I can't believe I don't have any Campari, especially since Death & Co. enjoy using it so much. It truly introduced bitterness into the cocktail revolution. For a small portion of Campari, a healthy 10 dashes of Peychaud's bitters in a quarter ounce of amaro (I used Amer Picon which has Rammazzotti in it). 

• 1 1/2 oz. Rittenhouse 100 rye
• 1/2 oz. bourbon (Ancient Age used)
• 1/2 oz. tawny port (Morgado ruby used)
• 1 teaspoon Campari (bitters substitution used)
• 1 teaspoon white creme de cacao
• orange twist garnish

Combine all ingredients except garnish in a mixing glass with ice. Stir and strain into a coupe glass and twist orange zest over the drink and drop it in.