This is an elegant, and spicy cocktail; of rye, ginger, and amaro. We cheer the continued fashion for complex adult flavours in modern cocktails! The Witty Comeback began as a vanity project — a “house cocktail” invented by Bon Appetit writer Dan Saltzstein. We’re pleased to say it worked out fabulously at the Normandie house.
– 2 oz (60ml) rye whiskey (or bourbon, we used Bulleit)
– 1/2 oz (7ml) Averna amaro (or other orangey amaro, like CioCiaro)
– 1/2 oz (7ml) fresh lemon juice
– 1/2 oz (7ml) ginger simple syrup
Ginger simple syrup
– 3/4 c (190ml) sugar
– 3/4 c (190ml) water
– 1/4 c (60ml) thinly sliced (or chopped) ginger
At least 20 minutes before preparing the cocktails, make the simple syrup. Simply heat the water and sugar together until boiling (either in the microwave, or in a saucepan on the stove). Add the ginger, and let it steep for at least 20 minutes. Remove the ginger — the syrup will keep for a week, at least, in a sealed container in the fridge.
Combine all the ingredients for the cocktail in a shaker, with ice. Shake for about 30 seconds. Strain, and serve. Garnish with something you know is non-toxic (don’t grab random echeveria flowers, like Felix and Chad did), for instance a twist of orange.