Jeff Bell of PDT in New York City combines six flavor-bomb spirits in this dry, complex cocktail. Each letter in the name stands for an ingredient: B for Beefeater gin, D for Dolin dry vermouth, E for Encanto pisco -- and so on.
Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
1 1/2 ounces London dry gin, preferably Beefeater
3/4 ounce dry vermouth, preferably Dolin
1/2 ounce pisco, preferably Encanto
1/2 ounce Aperol
1/4 ounce Campari
3/4 teaspoon Fernet-Branca (bitter Italian digestif)
How to Make It
In a mixing glass, combine all of the ingredients. Fill the glass with ice and stir well. Strain into a chilled coupe.
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