by Nancy Stiles
Happy Hump Day! Here's the cocktail that will get you through to Friday.
Remy's Kitchen & Wine Bar (222 South Bemiston Avenue, Clayton; 314-726-5757) offers a lot more than wine. Drinking is encouraged, though, by both the plethora of bottles behind the bar and the murals on the wall. "My only regret in life," reads one from John Maynard Keynes, "'is that I did not drink more Champagne." Sounds like pretty good advice. Bartender Matt DeVous offers us the "Kentucky Venetian," a cocktail perfect for this middling weather. It's got one foot in winter and one foot in spring.
The "Kentucky Venetian," created by bar manager Carson Shocklee, gets its name from two of its ingredients: Kentucky bourbon and Italian chinato. "I've had people say they don't like bourbon and they love this," says executive chef Lisa Slay. "I love it."
DeVous pours the drink slowly and deliberately. He measures out Angel's Envy bourbon whiskey, Barolo chinato, amaretto and squeezes in some fresh lemon. The chinato balances out the whiskey; Slay explains that by itself, it's more of an after-dinner drink with a "menthol effervescence."
You can still taste the bourbon, but it's not likely to scare off any first-timers. The citrus is definitely there, but it doesn't make the Kentucky Venetian too fruity. Instead, the bourbon warms you while the lemon lightens it up for spring.
Continue for the recipe.
The "Kentucky Venetian"
2 oz. Angel's Envy bourbon whiskey 2 oz. Barolo chinato 2 oz. amaretto Fresh lemon Fresh orange
Combine first four ingredients and shake, then strain into a chilled martini glass. Garnish with fresh orange peel.