I had a request from a friend and cast member of the Light in the Piazza to create a drink specifically for him, with the only request being for it to be sweet. As this individual was playing Signor Naccarelli, I produced something I felt appropriate for such a gentleman.
- 1.5 oz. Carpano Antica sweet vermouth
- 1.0 oz. Cognac
- 0.5 oz. Amaretto
- 0.5 oz. Cynar
Stir with ice and strain into a coupe.
Garnish with a pinch of salt.
For the most part I stuck with Italy, with the base being a rich Italian vermouth. To this I added Cognac (just over the border, right?), some Amaretto for more sweetness and nuttiness, and the Cynar for some needed bitterness. I love myself some saltiness with sweet, so the pinch of salt enhanced the final composition for me.
I don’t go for overly sweet drinks myself usually, but found this one offered a richness that still appealed to me. And I’d take this dessert any day over a bowl of ice cream.