Cocktail of the week: The Connaught Bar’s Good Fellas – recipe | The good mixer – The Guardian

This is our take on the Fanciulli from Frank Caiafas classic The Waldorf Astoria Bar Book, first published in 1931. Its an ever-present on the Connaught Bars menu, and we like to think its one of the drinks that earned us the top spot at the 2020 Worlds 50 Best Bars awards.

Serves 1

For the infused bourbon3 fresh makrut lime leaves125ml good bourbon whiskey we use Woodford Reserve

For the black cardamom syrup2 black cardamom pods100ml standard 2:1 sugar syrup

For the drink45ml makrut lime-infused bourbon (see above and method)10ml black cardamom syrup (see above and method)20ml red vermouth we use Martini Riserva Speciale Rubino1 bar spoon balsamic vinegar the best you can afford2 dashes Bobs Abbotts bitters 1 bourbon-infused cocktail cherry, to garnish (optional)

Make the infused bourbon at least a day ahead. Put the lime leaves and bourbon in a sterilised jar or bottle, and leave to infuse for 24 hours. Strain, pour back into the jar, seal and label it so you dont forget what it is it will keep almost indefinitely.

For the syrup, put the cardamom pods and syrup in a blender, blitz the lot, then leave to infuse for two hours. Strain into a sterilised bottle or jar, and label it.

To build the drink, pour all the liquids into a shaker, add a big handful of ice and shake hard. Strain into a wine glass over more chunks of ice, garnish with a bourbon cherry and serve.

Ago Perrone, director of mixology, The Connaught, London W1

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Cocktail of the week: The Connaught Bar's Good Fellas - recipe | The good mixer - The Guardian