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.

 Recipe

• 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.