The Il Palio cocktail was developed by Jeff Faile of Washington, DC's Casa Luca. We localize it with our own Boot Hill Distillery Red Eye Whiskey and Prickly Ash Bitters. This cocktail is like an Old Fashioned/Manhattan/Boulvadier in a menage-a-trois.
We have slightly modified the recipe as it originally appeared in Saveur.
For the ice cubes:
- 0.75 oz Campari
- 2 oz distilled water
Several hours before serving, mix together Campari and water and freeze in a square ice mold.
- 2 oz Boot Hill Distillery Red Eye Whiskey
- 1 oz Martini Rosso Sweet Vermouth
- 3 dashes Angostura orange bitters
- 1 splash Boot Hill Distillery Prickly Ash Bitters
- Campari ice cube
- Orange twist to garnish
Place one Campari ice cube in a rocks glass. Pour the Red Eye, vermouth and both bitters over the cube and garnish with a wide orange twist. Stir the drink once to start the ice melting.