There’s a nip in the air. The promise of snow send us indoors hoping for a crackling fire and a warming cocktail. Caley Shoemaker, co-founder and master distiller at As Above So Below, is here to help. She obliges us with the Palazzo, a drink designed for just these moments.
The Palazzo Recipe
The Palazzo is a soul-restoring blend of grapefruit, gentian liqueur (made from the root of a tall flower grown in the Alps), vermouth, Arcadia aperitivo, and Astrologist bourbon. The latter is the star of the show. It’s a high rye bourbon aged four years in New American oak, then finished with six years in French oak casks. These casks once held Stag’s Leap Cabernet from Napa Valley. As Shoemaker says, “This evolutionary, long matured bourbon offers aromas of hazelnut and marzipan. It also offers hints of black currant, cacao and toasted pumpernickel. It glides across the palate, leaving lingering hints of dulce de leche.” The Palazzo benefits beautifully from all of these flavors.
We can’t think of anything better on a cold winter’s day or night. Try mixing up your own at home, perhaps as a prelude to a hearty, warming dinner of Grilled Tomahawk Steak. with a serving of
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The Palazzo
Description
We can’t think of anything better on a cold winter’s day or night.
Ingredients
- 1 1⁄2 oz Astrologist Bourbon
- 1 oz Sweet vermouth,
- 3⁄4 oz Aradia Aperitivo
- 1⁄4 oz Gentian liqueur (Suze, for example)
- 2 drops Grapefruit bitters
- 1 Grapefruit peel twist
Instructions
- Stir all ingredients with ice until well-chilled, strain into a chilled Nick and Nora glass and serve with a grapefruit peel twist.
Recipe by Caley Shoemaker, As Above So Below Distillery
Story by Julia Leonard
Styling by Anna Franklin
Photography by Dave Bryce
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