The normal ratio of rye whisky and vermouth are swapped around here, making it much lighter than the original. I owe Auri Braunbarth, the owner of Hausbar in Bristol, for introducing me to it. Per serving:
50ml Punt e Mes
20ml rye whiskey
1 dash Angostura bitters
1 twist orange zest
1 fresh cherry
Chill a sherry glass or coupe. Pour the vermouth, rye and bitters into a shaker, add ice and stir until chilled. Strain into the glass, squeeze the orange over the drink and discard, drop in the cherry and serve.
• Jack Adair Bevan, The Ethicurean, Bristol.
