Erik Ellestad revived the Prohibition-era Cota Cocktail by replacing the now-defunct vermouth-like Hercules with Barolo chinato. The results? “Tasty, if not entirely accurate,” says Ellestad.
1 1/2 oz. dry gin
3/4 oz. barolo chinato
3/4 oz. Cointreau
Tools: mixing glass, barspoon, strainer
Mix ingredients with ice until well chilled and strain into a coupe.
Erik Ellestad for Heaven’s Dog, San Francisco