Before the last time I was out East, I got a note fro LeNell’s saying that they’d managed to find an Americano of some sort. It was Red, in some sense, unlike the Cocchi Americano.
But given recent Hercules information, it still seemed interesting.
On its own the flavor is nice, if you like this sort of thing. Somewhere between Barolo Chinatos I’ve tried and Byrrh. To be honest I’m not entirely sure if it is a white wine or red wine base. Still, probably closer in bitterness to Barolo Chinato than Byrrh.
So when you’ve learned that Hercules was, “a cross between an aperitif and a bitters,” this Americano seems like a good idea!
1/3 Brandy. (1 oz Cerbois VSOP Armangac)
2/3 Hercules. (2 oz Americano of some sort)
Stir slightly in ice and strain.
Any desired spirit can be used instead of Brandy.
So, yeah, the idea of using this Americano, for this cocktail, seems pretty random, but on the other hand, like I’ve been led to do it.
Interestingly, this Americano seems sweeter and less bitter after being mixed with the Armangac than before.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.