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Drink DuJour: The Bandolene

It’s a Brooklyn hotspot’s take on a classic Italian liqueur. The enticingly nostalgic recipe, here

A visit to Extra Fancy in the Williamsburg neighborhood of Brooklyn is always seasoned with a bit of history. As bar director Robert Krueger explains, “Extra Fancy itself occupies a storefront and lot that used to be a 1940s auto service station called Bandolene Industries, and the restaurant’s aesthetic is a mix of that kind of light industrial and a traditional Northeastern coastal feel.”

The name of one of Krueger’s most popular cocktails now honors the space’s former inhabitant.

“We had wanted to pay tribute to the business that was here before by using the name Bandolene,” he says, “and this drink seemed like a good fit of traditional and newer flavors.”

Indeed, the libation mixes some traditional tastes with others that are a bit more adventurous. “The flavors are a perfect transition from winter to spring,” Krueger says. “The wood, grain and smoke of scotch are balanced with the herbs, spice and citrus of Amaro Montenegro and the sweet of maple syrup. It’s both warming and refreshing.”

 

The Bandolene

1 1/2 oz Monkey Shoulder Scotch
3/4 oz Amaro Montenegro
1/2 oz maple syrup
3/4 oz lemon juice
Dash Bar Keep Fennel Bitters
Kummel for rinse
White pepper
Brandied cherry and orange spiral for garnish

Rinse a rocks glass by spraying with Kummel. Combine all ingredients and shake with ice. Strain into the rocks glass over ice and add the garnish. Finally, grind fresh white pepper on top.

 

More Drink DuJour:

The Yoshino 1935
Milk Punch
The Pavone Maschino

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