Secret Recipe: Bergerac's Duchess & Canals Cocktail
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The classic Negroni has been holidized especially for 7x7, thanks to Anthony Parks, bartender at SoMa’s new restaurant and bar Bergerac. Expertly balanced, the sweet-and-spicy Duchess & Canals cocktail is an intoxicating way to toast the season. Ask for it by name at the bar and mention the magazine for this off-menu special. Cheers!
Duchess & Canals
1 ounce Bols Genever
1 ounce housemade coconut oil-washed Campari (see recipe below)
½ ounce punt e mes
¼ ounce housemade spiced pumpkin syrup (see recipe below)
2 dashes Angostura bitters
2 dashes Peychaud bitters
1. Combine all ingredients into a shaker, add ice, and stir.
2. Garnish with a grapefruit ribbon, and serve in a coupe or flute.
Coconut oil-washed Campari
17 ounces Campari
7 ounces coconut oil
Cambro (or freezer-safe mixing vessel with a lid)
750 milliliter bottle
1. Liquify the coconut oil by placing the unsealed jar in a pot of hot water and bring the temp to a near boil. Watch for all solids to solidify.
2. Combine Campari with coconut oil in a cambro and stir.
3. Let sit at room temperature for at least 24 hours then place in freezer until all oils have solidified.
4. Strain once with a chinois or fine mesh strainer, discard solids.
5. Refreeze Campari infusion until you see another layer of fat form on the surface, at least 6 hours. Strain once more through a cheesecloth.
6. Store in a 750 milliliter bottle.
Spiced pumpkin syrup
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1. Combine all ingredients in a saucepan and bring to a boil.
2. Cook over medium heat, stirring occasionally to keep syrup from burning.
3. Let mixture cook together until it becomes syrupy and begins to coat a spoon (for about 10-15 minutes), then remove from heat.