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!

BTW in you recipe, what makes it tart?

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.

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