The Pressure Drop, a cocktail created by Manhattan’s Death and Company, is undoubtably a worthy addition to my series featuring the best cocktails from my travels. New York City boasts some of America’s best cocktail bars. If you’re in the Big Apple, seek out Death and Company and pull a stool up to the bar.
The Pressure Drop was easily my favorite cocktail on their menu. It’s such an outstanding cocktail it even made it on Sylvain’s menu all the way down in good ol’ Nola (a great brunch spot). Every so often I find myself craving the sweet pear brandy and bitter amaro combination found in the Pressure Drop. If you have a bottle of Ransom Old Tom Gin (absolutely necessary for this recipe) and you’re looking to make an alternative cocktail to the classic Martinez, the Pressure Drop is your answer. This is how I make it.
- 1 1/2 oz Ransom Old Tom Gin
- 3/4 oz Clear Creek Pear Brandy
- 3/4 oz Amaro
- 1/4 oz Dolin Dry Vermouth
- Couple dashes of Angostura bitters and my house made Pick Me Up Bitters.
- Garnish with an orange twist.
Place all ingredients in a mixing glass except the garnish. Stir with ice. Strain into a chilled cocktail glass. Garnish with an orange twist.
That looks great, but which amaro is used?
William, I’m not sure what the original recipe used… I want to say Meletti. I am using My Amaro by Lorenzo Inga. Let me know if you try any other Amari.