DRINK OF THE WEEK: The Al Capone

NIK BLASKOVICH / NEWS-PRESS
NIK BLASKOVICH / NEWS-PRESS

We thought our bartender looked familiar when we stepped inside the Chase the other night. That’s because Tony Rincon used to bartend over at Uptown Lounge and we met him last time we checked that place out. It’s a small town, for sure. The Chase offers twists on classic cocktails, and we settled on the Al Capone because we’re fascinated with that time in history. (Although we wouldn’t necessarily want to live during that time.) The Feds finally caught Capone for tax evasion, but Rincon says this drink is a way to avoid the overly sweet taste of vermouth. Clever, isn’t it? The Campari gives a bitterness to what started as a simple Manhattan, and the orange peel twist gives every sip a citrusy aroma. (The cocktail started out as a creation of Brooklyn mixologist John Bush, and has spread across the country in the years since.)

Capone and his gang reportedly preferred gin and lime, but this cocktail is more an embodiment of the attitude of the man: strong, with an underlying bitterness.

THE AL CAPONE
1 1/2 ounces whiskey (preferably Bulleit Rye)
1 ounce sweet vermouth (preferably Cinzano)
1/2 ounce Campari

Add all ingredients over ice, shake and strain into cocktail glass. Garnish with orange peel twist.

Yield: 1 drink

CHASE BAR & GRILL
1012 State St.
965-4351 or www.chasebarandgrill.com

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