Bitter Giuseppe
Bitter Giuseppe is a bitter, herbal and sweet drink, with high flavor complexity.
Ingredients
- 60 ml Cynar
- 30 ml sweet red vermouth
- 2 dashes orange bitters
- 12 drops lemon juice
- Ice
- Lemon peel
Method
- In a mixing glass with ice, add the Cynar, sweet vermouth, orange bitters, and the 12 drops of lemon juice.
- Stir until chilled — a bit less than a Manhattan, since it is served over ice and the proof is lower.
- Strain into a rocks glass over fresh ice.
- Express the lemon peel over the drink and drop it in.
FAQ
What is in a Bitter Giuseppe?
A Bitter Giuseppe is made with 60 ml Cynar, 30 ml sweet red vermouth, 2 dashes orange bitters, 12 drops lemon juice, Ice and Lemon peel.
Is a Bitter Giuseppe strong?
A Bitter Giuseppe is a session drink: you can have more than one without it weighing you down.
When should you serve a Bitter Giuseppe?
A Bitter Giuseppe fits an aperitif and a classic.
What is the bartender tip for a Bitter Giuseppe?
Stephen Cole, The Violet Hour (2007): Cynar up front, vermouth behind. The 60 ml of artichoke amaro is the body; 30 ml of sweet red vermouth (Cocchi, Martini Rosso) rounds it out without becoming a Manhattan. The 12 drops of lemon don't make it a sour — they just open up the sweetness. Stir less: the serving ice still dilutes. In the video, Steve flips it (60 ml vermouth and 30 ml Cynar) for a more sessionable drink; this recipe follows the classic, more bitter spec. The catalog's Rabo de Galo is the cachaça cousin. No whiskey, no Campari.