Moto Guzzi
- 1.5 oz cask-strength bourbon
- 1.5 oz Punt e Mes
Stir with ice and strain over a two inch ice cube in an unchilled rocks glass.
We discovered this cocktail in Paul Clarke's The Cocktail Chronicles. The book has a wonderful section featuring recipes that are modifications of the classics, in this case the Manhattan.
The drink was created by John Gertsen at No. 9 Park in Boston around 2007. He was experimenting with the idea of a Manhattan using Booker's cask-strength bourbon. He came up with Punt e Mes to stand up to the bourbon and fill the role of both vermouth and bitters. The drink was named by Kevin Montuori, a regular at the bar and a motorcycle enthusiast. Moto Guzzi is a classic Italian motorcycle manufacturer and something about the texture of the drink brought to mind used engine oil.
I have a bottle of Booker's and it works well in this drink but I'd rather save it for sipping. It is a little overpowered by the Punt e Mes and I find that 1792 Full Proof Bourbon works just as well. The original directions suggest the drink be stirred with ice and strained into a chilled rocks glass. I tried this but it warms up quickly. I prefer to strain into an unchilled rocks glass with a two inch ice cube. Others suggest the use of chilled whiskey stones. Each to his own…