The Fogerty cocktail from San Francisco’s ABV bar

Imbibe Magazine named San Francisco’s ABV their “Cocktail Bar of the Year,” and they include the recipe to the Fogerty cocktail in their latest issue. It’s an original cocktail that has the rye and Campari of an Old Pal but then adds creme de cacao and orange bitters to make it something new, different. And tasty.

To make a Fogerty cocktail, stir with ice:

• 2 oz rye whiskey
• 1/2 oz Campari
• 1/4 oz creme de cacao
• 2 dashes orange bitters

and strain into a chilled cocktail coupe. Garnish with an orange peel.

Don’t be afraid of the cacao here. If you’re like me, you may hate the stuff, but don’t worry: there’s only 1/4 ounce of it. Believe it or not, that’s enough to taste. Just about anything else would get lost, but not cacao. That stuff comes through bright and clear, and it’s just enough. It adds some sweet and bit of chocolate to what is otherwise just rye and Campari. And the orange bitters add that touch of grapefruit bitterness needed to balance everything.

The Fogerty from ABV is a stout cocktail, but it’s also balanced and drinkable.