As I’ve gotten deeper into Boston’s bar scene, I’ve learned that there are several cocktails that are local classics. These were created or made famous here in Boston, and while they haven’t traveled far outside the city, they pop up on bar menus all over town. I’ve featured a few here in the past: the Periodista, the 1919, the Maximillian Affair… these are fantastic drinks, and any craft bartender in Boston could probably make you one from memory. But you might be met with blank stares if you ordered them anywhere else.
I recently discovered another such cocktail, the Contessa. A barrel-aged version is currently on the menu at a new spot in Central Square, The Dial, and I was pleased to learn that it’s another one for the Boston list, having been created at No. 9 Park around 2006. It’s a lighter version of the classic Negroni, and as such would be a great gateway cocktail for anyone who finds a Negroni to be a bit too intense – I certainly did at first. Campari and sweet vermouth can be a polarizing combination, and the equal-parts Contessa softens those hard edges by swapping in Aperol and dry vermouth. It’s similar in this way to the Pen Pal, which goes a step farther and switches out gin for rye whiskey. The Dial actually used Martini & Rossi Ambrato Vermouth in their Contessa, which is sweet and floral, more similar to a blanc vermouth than a dry. It’s lovely in this recipe, and a worthy substitution if you have it.
As for the garnish, a lemon peel is all you need; the aromatics are brighter and sharper than the usual Negroni orange, and they further accentuate the qualities of this drink that already distinguish it from its heavier cousin. But an orange peel would certainly do as well. I also added some feverfew flowers for aesthetics. I don’t really recommend eating them, though their bitter flavor is reminiscent of Suze and wouldn’t be out of place at all with a sip of the Contessa.
History: The Contessa was first served at No. 9 Park in Boston around 2006, when it was part of their Flight of Heraldry. This cocktail flight included the Negroni, the Contessa, and the Patrician, which was equal parts gin, Punt e Mes, and Cointreau. The Contessa was so named because it would be the title of Count Negroni’s wife, if he had one. The flight was created by John Gertsen, Courtney Bissonnette (now Courtney Hennessey), and Ryan McGrale.
Contessa
1 oz. gin
1 oz. Aperol
1 oz. dry or blanc vermouth
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass over one large piece of ice. Twist a lemon peel over the drink and discard. I garnished with feverfew flowers.
Historical info from Cocktail Virgin Slut and DrinkBoston.