Patrician

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.


(Visited 117 times, 1 visits today)
About Will Herman (102 Posts)

I don't know what it takes to become a professional mixologist, but I'm going to night school at my own home bar to achieve that status. For now, I'm an amateur cocktail creator who enjoys learning about new drinks and rediscovering the classics.

Comments

  1. 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!

  2. BTW in you recipe, what makes it tart?

  3. 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.

Speak Your Mind

*