A drink with Campari, vermouth and dark beer? Yeah, we screwfaced at the sound of it too. But leave it to the pros at the Queens-based Dutch Kills (one of New York City’s greatest bars—ever) to find something sweet and delicious in this curious trio.
Richard Boccato cut his teeth bartending at legendary mixology meccas Little Branch and Milk & Honey during the peak of the cocktail revolution in the mid-2000s. In 2009, the Florence, Italy-born, Brooklyn-raised barman opened Dutch Kills in Long Island City, Queens, where he and his crew create pretentious-free cocktails that push the envelope yet always manage to go down dangerously easy. Boccato also owns Hundredweight, which makes artisan block ice for Dutch Kills, Weather Up (his other saloon), and several other bars in New York City. While Boccato says craft-made ice is better for drink making, we think his frozen obsession is partially an excuse to regularly fire up a chainsaw.
This cocktail was dreamed up by two of Dutch Kills’s ace bartenders, Abraham Hawkins and Zachary Gelnaw-Rubin.
1 ounce Campari
1 ounce sweet vermouth
Orange slice, for garnish
Combine the Campari and sweet vermouth in a wine glass. Top with the porter and garnish with the orange slice.