When I was a newly minted bartender at Cole’s this drink went on the menu as a Garibaldi. Now that I know better, and we know that a Garibaldi is a wholly different drink.
I took it upon myself to rename this drink the “Fall Enzoni” (not too original I know but I have a hard time naming cocktails). Until I am told differently I am going to credit this awesome reconstruction of the Original Enzoni cocktail to Brent Falco while she was running the bar at Cole’s, I’ll date it around 2012-2013 somewhere in there. Brent was my first real mentor in the bar business and I wouldn’t be able to do what I am doing now without her. These days she is the Portfolio manager for Fernet Branca and she’s killing it.
As an Amazon affiliate we make a small commission on qualified sales, so by clicking these links you are helping us out. Thanks!
Here’s Links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set
Barfly Hawthorn Strainer
Aged & Ore Duo Glass Set
Barfly Cocktail Picks
Mercer Culinary Y Peeler Set
Fall Enzoni
Ingredients
- 1 oz Rye Whiskey
- 1 oz Campari
- .75 oz Lemon Juice
- .75 oz Simple Syrup
- 3-4 Large Red Grapes or 6-8 small ones
Garnish
- Orange Peel Flower
- Grapes
Instructions
- Add ingredients to tin
- Add shaking ice
- Shake 8-10 Seconds
- Strain into chilled glass
- Garnish with Orange Peel Flower and Grapes
Not as good as the original Enzoni but fantastic still! However, like a Boulevardier to a Negroni, I didn’t think keeping the same specs as the original was as balanced with bourbon. My preferred specs are:
6-7 green grapes
1.5 oz bourbon
.75oz Campari
1oz Lemon Juice
.75 simple syrup