Falling Leaves

Recipe from Travis Owens

Adapted by Robert Simonson

Published December 1, 2015

  • Maddie McGarvey for The New York Times
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4(54)
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Many cocktails that ask for nocino employ trace amounts, since a little of the liqueur goes a long way in terms of flavor. Here, Columbus, Ohio, bartender Travis Owens uses a full third of an ounce. The liqueur is prevented from taking over the drink by the assertiveness of the two Scotches and the strong, herbal quality of the Punt e Mes. This is a rich, potent nightcap that lies somewhere between a Rob Roy and a Boulevardier. —Robert Simonson

Featured in: Nocino, an Italian Walnut Liqueur, Is Also Made in America

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Ingredients

Yield:1 drink

  • 1 ¾ ounces blended Scotch

  • ½ ounce Punt e Mes vermouth 

  • ½ ounce Aperol

  • ⅓ ounce nocino, preferably Watershed

  • ¼ ounce single-malt Scotch, preferably a peaty one from Islay

  • 2 dashes Angostura bitters

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine all ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe glass.

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4 out of 5
54 user ratings
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Credits

Adapted from Travis Owens, Curio, Columbus, Ohio

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