This is a cousin of the Negroni which we have yet to describe – I’m leaving it to Dave because he has refined the proportions to be much more palatable than those of the original recipe. The Patrician retains the tart nature of the Negroni but adds a balancing sweetness that makes it better, IMO.
- 1 oz Gin
- 1 oz Punt e Mes
- 1 oz Cointreau
Stir with ice and pour into a rocks glass. Garnish with orange twist. Keep in mind, that the more water you have in a drink the more bitter it tastes. Water tends to dilute sweet tastes faster than bitter or sour ones. Don’t chug, but drink with purpose.
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3Comments
February 11, 2013 at 12:46 am
You didn’t say whether you invented the name or found a recipe somewhere… oddly there is a related recipe on drinknation that has sugar instead of Cointreau. Since I can’t seem to stick to the recipe ever, here was my mix of the Patrician: 1 1/2 oz gin, 1/2 oz sweet vermouth, 1/4 oz punt e mes, 1/2 oz Cointreau, 1/4 oz Cynar. Served on the rocks. This was *really* good!
February 11, 2013 at 12:48 am
BTW in you recipe, what makes it tart?
February 27, 2013 at 4:39 pm
I’m afraid that I blew the description. I didn’t mean “tart.” I meant, “bitter.” The aftertaste of the Punt E Mes is very strong in this one.