This is a cocktail that I originally created specifically with St. George Spirit's Breaking & Entering Bourbon, and the Red Handed made its debut on my very first full menu at Revival Bar + Kitchen. Alas, that brown nectar is no longer available, but this Manhattan variation will nonetheless work well with your favorite bourbon or rye whiskey.
2 oz bourbon
1 oz Barolo Chinato
1-2 dashes Peychaud's bitters
1 dash Angostura (or other aromatic) bitters
Stir all ingredients with ice, strain into a stemmed, chilled cocktail glass. Garnish with a lemon twist.
Barolo Chinato is a lovely thing to have in your cocktail arsenal. Like vermouth, this fortified wine is seasoned with a variety of herbs and spices, the most notable being quinine. Yes, the same quinine used in tonic water. Quinine in Italy is called china, so when you see Chinato or China while perusing your liquor store's selection, you know to expect a bitter component. Another thing that makes Barolo Chinato so special is the region where it's made. Barolo Chinato must be made by wine produced in the Piedmont region of Italy where Nebbiolo is grown, the grape that's used to produce Barolo and Barberesco. You can also enjoy this Chinato on its own, as either an aperitif or a digestiv. Before dinner, serve on ice with an orange peel, or even add a splash of soda water. After, serve it neat as you would a port.