The time: just before dinner.
The mission: have a few drinks without missing dinner.
The play: Suckle Punch.
That’s the laid-back cocktail we’ve got here. It comes from David’s Café in New York, and it’s sporting two aperitifs—dry vermouth and Bonal, the latter being a gentian-and-cinchona-based fortified wine that’s been stimulating appetites since 1865. Given that track record, it can probably stimulate yours, too.
And because it’s relatively low in proof, you can knock a few back without fear of things going awry before the entrées arrive.
Suckle Punch
1 1/2 oz Dolin Blanc Vermouth
1/2 oz Bonal
1/2 oz honey
1/2 oz lemon juice
1 dash bitters
Shake all ingredients with ice, then strain into a coupe. Garnish with a lemon twist.
The mission: have a few drinks without missing dinner.
The play: Suckle Punch.
That’s the laid-back cocktail we’ve got here. It comes from David’s Café in New York, and it’s sporting two aperitifs—dry vermouth and Bonal, the latter being a gentian-and-cinchona-based fortified wine that’s been stimulating appetites since 1865. Given that track record, it can probably stimulate yours, too.
And because it’s relatively low in proof, you can knock a few back without fear of things going awry before the entrées arrive.
Suckle Punch
1 1/2 oz Dolin Blanc Vermouth
1/2 oz Bonal
1/2 oz honey
1/2 oz lemon juice
1 dash bitters
Shake all ingredients with ice, then strain into a coupe. Garnish with a lemon twist.
