Sure Fire

Now for something smooth and sophisticated to sip on. We want to keep our wits about us with this one, so we’ll rely on an industry secret, the bartender’s late night last call, a “low ABV” cocktail. Low ABV, or “alcohol by volume”, refers to a cocktail with low alcohol content. It’s a perfect idea when you’ve had enough already, want to keep things mellow, or have a particularly tricky puzzle to solve. To achieve this the drink usually foregoes the typical base spirit, such as bourbon or gin, which often start out at 40% ABV (80 proof) and can be even higher. Instead, such drinks rely on lower proof spirits like fortified wines, Amaris, and liqueurs, which clock in at 16-20% ABV.

Sure Fire by Michael McCollum

This toast comes from one of the more storied bars in modern times, in a roundabout way. It starts in a tiny, hidden bar tucked away in the East Village of New York City which opened on January 1, 2000. The bar, Milk and Honey, and it’s celebrated owner Sasha Petraske, had twenty seats, an obscure reservations only system, and launched a cocktail renaissance around the world. In 2012 the bar changed hands and became Attaboy, run by Sam Ross and Michael McIlroy from Milk and Honey. Attaboy has had it’s own share of fame, and now has a second location in Nashville, Tennessee, where our story concludes. There are no menus at these bars, a style the Attaboy folks retained from the original Milk and Honey. Ask for a low ABV cocktail with amaro, and you might just receive, as I did at Attaboy Nashville, the Sure Fire, which includes the incredibly satisfying combination of Nardini, a chocolatey, citrusy Italian amaro, Punt E Mes (a bittersweet vermouth), and amontillado sherry.

Low ABV, high flavor and satisfaction

I couldn’t find the elusive Nardini so adapted with the similarly flavored Averna and tweaked the chocolate notes with a little Tempis Fugit Crème de Cacao. I used Carpano Antica sweet vermouth, another subtle modification. Sherry is another fortified wine which was historically relegated to the cheap seats but has taken on a new life lately with lots of interest in the cocktail scene. There are many varieties. Amontillado is more robust and aged longer than the typically drier fino style, but is not a sweet style like Pedro Ximenez. It works perfectly in this drink. Here’s to slow burning fires of creativity and the imagination. Cheers!

This pair is sure to spark your interest

Sure Fire by Michael McCollum

1 oz Amaro Nardini (or sub ¾ oz Averna and ¼ oz Crème de Cacao)

1 oz Punt E Mes vermouth

1 oz Amontillado sherry

Stir ingredients together with ice and strain into a favorite glass. Garnish with an orange peel flame and enjoy … slowly.