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Based on the Pendennis Club cocktail, this drink takes its Italian twist both in name (a tip of the hat to the 1920s-built grand hotel in Viareggio) and with a pour of Barolo chinato.
2 oz. dry gin
1/2 oz. Barolo chinato
1/2 oz. apricot eau de vie
1/2 oz. fresh lime juice
1/2 oz. simple syrup
Ice cubes
Tools: shaker, strainer
Glass: cocktail or coupe
Combine all ingredients with ice and shake. Strain into a chilled glass.
Craig Lane, Bar Agricole, San Francisco
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