Here's an easy little summer porch sipper that you can probably make out of your current liquor cabinet. We prefer rye for this one but a good 100 proof bourbon will do. Don't get too spendy on the whiskey, either. The Bittermen's Hopped Grapefruit bitters are highly recommended but not essential. They add a dry hoppy citrus finish that really satisfies on a hot summer day. And as for the Bonal and Punt e Mes floater, we found that these made a great bittersweet combination. Mix them together ahead and pour them gently over the back of a spoon on to the top of the drink. We chose this combo but one ounce of nearly any fortified wine with some sweetness, body and bitterness will do. Try Carpano Antica or even Pedro Ximemez Sherry as a float. Lots of room to play around
Pete Vasconcellos is a life-long restaurant professional and currently the general manager and bar director of the Penrose in New York City. Since he was 14 years old, Pete has worked in cafes, delis, night clubs, dive bars, banquet halls, and fine dining as a dishwasher, line cook, bartender, security guard, server, bus boy and manager. As a bartender/mixologist, Pete has created cocktail programs for notable establishments such as Blue Hill, The Dutch and The Crown.
He joined the Sleeping Giant Group in 2012 to open the Penrose and design the bar program. Since 2012 the Penrose has proudly served as the premier gastro-pub on NYC's Upper East Side.