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Secret Recipe: Bergerac's Duchess & Canals Cocktail

Photo by Aubrie Pick

 7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef. 

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

Serves 1

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

Equipment needed:

Cambro (or freezer-safe mixing vessel with a lid)

Chinois

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.