nytimes.com – ROBERT SIMONSON
Del Pedro, the managing partner of Tooker Alley, a bar in Brooklyn, pours an ounce and a half of tequila into a glass. He follows that with some genever, the malty Dutch gin. Then it really gets weird.
He adds a half-ounce of Parfait Amour, a liqueur tasting of vanilla and flowers that even the most curious of mixologists have opted to politely ignore.
He’s not done. Next comes a teaspoon of Martini bianco vermouth, with its strong note of oregano. Stirred over ice and strained into a coupe glass, the drink, which Mr. Pedro calls an Amethyst, is light lavender in color and tastes a bit like a violet candy.
Categories: Wine and Spirits
