High on the list of attributes for a good summer cocktail is simplicity. Somewhere between the easy, yet ubiquitous gin and tonic and the extensive ingredient list of a Long Island iced tea is the Bank Robber. Created by bartender Devan Van Eyck at NYC’s The Marrow, on Bank Street, and “robbed” from the boulevardier, the drink’s smoky body comes from Bulleit bourbon. Bitter flavor and color come from two Italians: Campari and Punt e Mes vermouth. Originally conceived for a martini glass, we think it works best in a laid-back rocks glass.
2oz Bulleit, or your
1/2oz Punt e Mes
2 dashes orange bitters
Add all the ingredients in a cocktail shaker filled with ice. Shake vigorously, then strain into a glass. Cut a large swath of orange with a vegetable peeler, fold and float on top.