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The Italian Mistress

The Italian Mistress.I’m guessing that, even if you weren’t getting hammered specifically on Conhattans or Shamrock Sours last weekend, at least a few of you were overindulging. For your sake, I’m hoping you weren’t overdoing it on bad green beer (is there ever good green beer?) and, if you were doing shots, I’m hoping it was on the good Irish stuff. (I’m personally partial to Bushmills.)

All of that is now in the past, and it’s time to recuperate with a drink that — unusually for DOTW — features not a single drop of hard liquor. Just some of my personal favorite mildly alcoholic grape derivatives. One of them happens to be this week’s sponsor, an old favorite of mine previously featured here several times, most memorably (to me) in the Ugly Americano. I speak of Punt e Mes, which basically tastes like regular sweet vermouth imbued with the spirit of the best dark chocolate you ever had.

Also, as readers of an online men’s magazine, you guys have got to love the name of this week’s tasty but tempestuous beverage.

The Italian Mistress

1/2 ounce Punt e Mes
1/4 ounce simple syrup
3-4 dashes Angostura Bitters
Sparkling white wine
1 orange twist (garnish)

Combine the Punt e Mes, bitters and syrup in the bottom of champagne flute or, if you haven’t got one, a regular champagne glass — in which case you might want to reduce the proportions of syrup and vermouth as flutes tend to be larger. (If you don’t have any simple syrup on hand, by the way, a dissolved teaspoon or less of superfine sugar will also work.) Top off with the sparkling white wine…very carefully. Excess foam can be a factor.

Once your drink is fully poured, add your orange twist. Now, sip and salute the Italian mistresses of the world, not that we have anything but good thoughts for Italian wives and girlfriends.

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This is a pretty simple and straightforward drink, which is one reason why I like it. However, the recipe that came to me simply said it was to be built in a champagne glass, so I originally made this in a smaller regular champagne glass which I also happen to use as a cocktail glass, since it’s essentially the same thing. (The Y-shaped martini glass is a relatively modern invention. Nick and Nora Charles drank their martinis and Manhattans from champagne glasses/coupes and so do I, most of the time.)

It was only when I received the picture above that I realized I was using a slightly wrong glass. I have to admit it was a better balanced drink in the flute, but the version in the champagne glass did put the Punt e Mes a bit more forward, and that’s realy never a bad thing.The one thing I will say is never stint on the bitters on this one. Though Punt e Mes has more than its share of bitter notes, the Angostura is definitely needed to sort of counter-intuitively smooth things over.

The one place where I may have gone wrong was on my choice of bubbly. I stumbled over a very cheap genuine Champagne which had a slightly unpleasant bitterness to it and which I therefore can’t quite recommend.  Still, the drink was sturdy enough to absorb that small blow. After all, any Italian mistress should be able to deal with a bit of French unpleasantness.

Now, we mambo.

  

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