Beyond Brown, Bitter, and Stirred

Used to reaching for a Manhattan when you want a drink that’s brown, bitter, and stirred?

Bartenders these days are venturing beyond the Boulevardier & Old Pal into new territory. Incorporating amaros and other barrel aged spirits, making this category of cocktails so popular, it might be mistaken for a Kardashian.

I wrote about the new guard of Brown, Bitter, and Stirred for Chilled Magazine – exploring the hallmarks of that style, discussing when to drink it, and discovering some new twists on the classic formula – featuring some recipes that you can make at home.

Beam Suntory Master Mixologist Bobby “G” Gleason described Brown, Bitter, & Stirred drinks best,

This style of drink is meant to be sipped, and when you are sipping something you tend to take more time, contemplate the flavors and you naturally want to talk to someone about all that.

He was kind enough to share a recipe for my readers.

A Bittersweet Affair

by Bobby “G” Gleason, Beam Suntory Master Mixologist

Ingredients:

3 oz Jim Beam Black
1 oz Amaro Montenegro
1 oz Aperol
2 dashes Fee Brother’s Aztec Chocolate bitters

Preparation:

Stir all ingredients with ice and strain into a chilled cocktail glass or over a large
cube or sphere in a double old fashioned glass. Garnish with a swath of fresh orange peel.