This recipe was created by Mikhael von Brasch, the mixologist at Tott’s at The Excelsior. It is a modification of the negroni cocktail. According to von Brasch, “I called it gangsta because… I can imagine Al Capone drinking it.”
- 30ml Bombay Sapphire gin
- 15ml Dolin Vermouth de Chambery Rouge (sweet)
- 15ml Aperol
- 15ml Fleur de Figue liqueur
- 1 dash of Bitter Truth Chocolate Bitters
- Enough Lucid absinthe to wash the ice in the glass
- 1 twist orange peel
- 1 segment of orange
- Fill a rocks glass with ice and pour in the absinthe.
- Mix the gin, vermouth, Aperol, Fleur de Figue and bitters in a shaker.
- Remove the absinthe, and strain the mixture into the chilled glass over the washed ice.
- Rub the rim and sides of the glass with the orange twist. Garnish with the twist and orange segment.
This recipe was originally posted at http://www.scmp.com/lifestyle/food-wine/article/1073996/cocktail-gangsta