While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe!
John Ware’s Forsythia Godfather Recipe
Ingredients
- 1 ¼ ounces blended scotch, such as Speyburn
- ¼ ounce smoky whisky, such as Puni Alba Malt
- ⅔ ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira
- ¼ ounce Ostinato Secco Dry Marsala
- ½ teaspoon honey syrup (2:1)
- 1 teaspoon Reisetbauer Hazelnut eau de vie
- 4 drops of saline solution (5:1)
Directions
1. Combine all ingredients in a mixing glass with ice.
2. Stir until cold and strain into a chilled rocks glass with a large rock of ice.
3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate.
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