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Cota No. 2

Erik Ellestad revived the Prohibition-era Cota Cocktail by replacing the now-defunct vermouth-like Hercules with Barolo chinato. The results? “Tasty, if not entirely accurate,” says Ellestad.

1 1/2 oz. dry gin
3/4 oz. barolo chinato
3/4 oz. Cointreau
Ice cubes

Tools: mixing glass, barspoon, strainer

Glass: coupe

 

Mix ingredients with ice until well chilled and strain into a coupe.


Erik Ellestad, Heaven’s Dog, San Francisco

 

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