I'm trying to understand why this drink would ever be shaken. Please enlighten us. Also, what is the source of this cocktail?
The Al Capone
A direct descendant of the Negroni, the Al Capone (a creation of Brooklyn bartender John Bush) blends Campari, whiskey, and vermouth to create the perfect summer whiskey drink. The result is heavy on the whiskey (Bush prefers a fiery rye like Willett), with half as much vermouth (like dark, spicy Carpano Antica). The Campari serves as bitters here: just a splash suffuses the drink with its sharp, vegetal bite. Over a single large ice cube it's a perfectly bracing porch drink; at night, when the weather's just a bit cooler, it's at its very best served up, with an orange twist.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
3 oz. rye whiskey1½ oz. vermouth
½ oz. Campari
Orange zest, to garnish
INSTRUCTIONS
In a cocktail shaker filled with ice, shake the whiskey, vermouth, and Campari. Strain the mixture into two tumblers, and garnish each with an orange twist.Ratings & Reviews (3)
Agree with ABARTENDER above - this drink should definitely be stirred, not shaken (and the picture sure looks like it was stirred - no ice chips). I've been making these for a long time, had no idea that there was a name (though I go heavier on the Campari, maybe 2-1-1 ratio). A splash of orange bitters isn't unwelcome either.
This is very similar to the Boulevardier, a drink written about by Tony Cecchini in the New York Times in February. Stir this one please.
The Al Capone
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