The Right Hand is an invention of genius barman Michael Mcllroy, and it really shows off his chops. It’s an exercise in balance, and the result is such a wonderful surprise. Despite such a large bitter component, the flavor is tremendously well-rounded, with almost a vanilla finish as you exhale after a sip.
Careful ingredient selection is key to this balance, so we’re going against our usual style and suggesting that you stick with the ingredients Mcllroy uses, or as close as you can manage: El Dorado 15-year aged rum, Carpano Antica sweet vermouth, Campari for the bitter citrus liqueur, and Bittermans Xocolatl Mole Bitters.
We have of course tried it with plenty of substitute ingredients, and they’ve all produced a fine drink – but if you can’t get to ATTABOY in NYC to see Micheal Mcllroy make a Right Hand for you, you owe it to yourself to try the recipe as prescribed.
- 1¾ parts Aged rum
- ¾ part Sweet vermouth
- ¾ part Bitter orange apéritif
- 2 dashes Mole bitters
Stir all ingredients with ice for at least a minute – it should be quite cold. Strain into a chilled cocktail glass.
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- Right Hand cocktail at The Hostess Diary