Vancouver’s L’Abattoir bartender Katie Ingram created this cocktail for the bitter lovers out there, with Forty Creek Copper Pot Whisky, Campari, Amaro Averna, amber vermouth, and Bittered Sling Kensington Bitters. The Adieu Mon Coeur features a spicy sweetness balanced with the bitterness of Campari and dry aromatic Kensington bitters.
45 mL Forty Creek Copper Pot Whisky
15 mL Amaro Averna
15 mL Campari
10 mL Amber Vermouth
1 dash Bittered Sling Kensington Bitters
Combine all ingredients in a mixing glass and stir until the desired dilution is achieved (about 25 rotations).
Julep strain into a rocks glass over ice.
Garnish with an orange twist with a heart shape cut into the peel.
Originally published February 6, 2017.
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