Thursday, July 6, 2017


2/3 Scotch (2 oz Pig's Nose)
2 dash Dry Vermouth (1/2 oz Noilly Prat)
2 dash Dubonnet (1/2 oz Bonal)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a green olive (omit).
Two Thursdays ago, my curiosity for a new cocktail recipe led me to Pioneers of Mixing at Elite Bars: 1903-1933. There, I found the Administrator that seemed like the Chancellor with the port swapped for a quinquina especially given the title-like drink name. Once mixed, the Administrator provided a lightly peated Scotch nose. Next, malt and a dry red grape on the sip transitioned into Scotch, earthy, and herbal flavors on the swallow with a quinine and allspice finish.

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