Contessa
The Contessa is a bitter, citrusy spirit-forward cocktail made with Gin, Aperol and Dry Vermouth. It is stirred and served in an old-fashioned glass, about 18% ABV.
- Method
- Stirred
- Glass
- Old-fashioned glass
- Served
- On Rocks
- Strength
- About 18% ABV
- Family
- Spirit-forward
- Flavour
- Bitter, citrus
Ingredients
- 30mlGin
- 30mlAperol
- 30mlDry Vermouth
How to make it
- Stir all ingredients with ice and strain into an old-fashioned glass over one large ice cube.
- Express a lemon peel over the drink and use it as garnish.
Tip: Stir with plenty of cold, hard ice for 20 to 30 seconds. You want it chilled and silky, not cloudy.
About the Contessa
John Gertsen and his team made it at No. 9 Park in Boston around 2006, as one of a flight of equal-parts Negroni riffs. Aperol and dry vermouth make it lighter than the original, and the name is the title Count Negroni's wife would have held.
Missing something?
- No Gin? Use Old Tom Gin (Slightly sweeter)
- No Gin? Use Genever (Maltier and rounder)
- No Aperol? Use Campari (More bitter, so use a bit less)
- No Dry Vermouth? Use Bianco Vermouth (Sweeter)
- No Dry Vermouth? Use Lillet Blanc (Fruitier and sweeter)
All swaps for Gin, Aperol and Dry Vermouth
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