Bartender Sean Woods pays homage to Brian De Palma, the director of Scarface, with this big-batch cocktail. “It needed a name that was tough and regal,” Woods says. Herbal, complex and dry, the De Palma gets its bite from Punt e Mes, the spicy-sweet red vermouth.
Slideshow: More Gin Cocktails
Recipe from Food & Wine Cocktails 2015
8 ounces London dry gin, preferably Citadelle
8 ounces Punt e Mes
4 ounces Amaro Montenegro
2 ounces maraschino liqueur
2 ounces green Chartreuse
8 orange twists
How to Make It
In a large pitcher, combine the gin, Punt e Mes, amaro, maraschino liqueur and Chartreuse. Refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. To serve, strain into chilled coupes, then pinch 1 orange twist over each drink and discard.
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