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Cota No 2

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
Glass: coupe 

Mix ingredients with ice until well chilled and strain into a coupe.

Erik Ellestad for Heaven’s Dog, San Francisco


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