Gran Classico Bitters

   I got my bottle thanks to Steven Williams from Pacific Distilleries and I can’t get over how delicious these bitters are.
   To sum up the who, what and the where, here is a quote from the Gran Classico web site
   
       “The Gran Classico Bitter is based on the original “Bitter of Turin” recipe dating from  the 1860’s. This classic aperitif is an infusion of numerous herbs and roots including bitter orange peel, wormwood, gentian, rhubarb, and other aromatic plants. Gran Classico Bitter’s color is a natural result of the herbs and plants infused into pure grain spirit produced to the highest Swiss standards and is not artificially colored in any way.”

   Fair enough!  Using these bitters behind the bar is almost too easy.  From a bar spoon in a Manhattan to sipping on the rocks, most palettes will be pleasantly pleased.  A good way to ease into this is to substitute the Gran Classico with other Amaros, like Campari, in recipes like the Negroni.  Here is my take using the classic 1:1:1 formula, when you get your hands on this must have bottle, try stirring up my Negroni Classico.

       Negroni Classico
       1 oz Reposado Tequila (I used El Jimador)
       1 oz Gran Classico Bitters
       1 oz Carpano Antica
       1/4 oz Agave Syrup (optional)
       Stir, Strain into Old Fashioned glass over ice, Garnish with large grapefruit zest

   Cocktail people LOVED this, adding the agave made people first starting out drinking love this
   

   Note:  I know that my picture has the Negroni Classico in a cocktail glass, this was an early version, I think on the rocks is a better preparation.

Article and Drink by: Mark Sexauer