Amy Witz is sommelier at Stetsons Modern Steak + Sushi in Chicago.
Right now I am very into a drink we serve at Stetsons called The Flapper. The cocktail is comprised of Koval Dark Millet whiskey, Campari, lemon juice, and Peychaud’s bitters. The mix of the dark-fruits finish provided by the whiskey, combined with the lemon and slightly sweet taste from the bitters makes The Flapper an ideal aperitif.
The Flapper
2 oz. Koval Dark Millet whiskey
1 oz. Campari
¼ oz. Lemon juice
4 Dashes Peychaud’s bitters
Combine whiskey, Campari and lemon juice in a shaker. Shake and strain into a rocks glass with ice. Add a dash of bitters, and garnish with a lemon twist.
