Recipe courtesy, Joe Campanale, founder, Annona Wines.
While many pair Barolo Chinato with barrel-aged spirits, Campanale prefers to go light. Using the gin and tonic as inspiration, the cinchona bark in Chinato stands in for the bitterness traditionally contributed by tonic, while adding a herbal notes. Campanale recommends citrusy, floral gin, such as those from Greenhook Ginsmiths.
- 2 ounces gin
- 1 ounce Barolo Chinato
- 3 ounces soda water
- 2 maraschino cherries and lemon twist, for garnish
In a wine glass or Collins glass, add the gin and Barolo Chinato. Add ice, top with soda water and stir gently. Garnish with cherries and lemon twist.