The Italian Stallion is a short, dry mix that blends Bourbon Whiskey with the bitterness of Campari and the sweetness of red vermouth. A dash of Angostura Bitters gives it a spicy depth that elevates the drink from a simple stirred creation to a true bar classic. Perfect for those who enjoy bold, aromatic flavors—no frills, just character.
And here’s what you need for the Italian Stallion
4 cl Bourbon Whiskey
2 cl Campari
1 cl red vermouth (Vermouth Sweet)
1 dash Angostura Aromatic Bitters
Lemon peel spiral (for garnish)
The key to making it
The trick lies in the Angostura: a single dash is enough to balance the sweetness of the vermouth. Too much will flatten the drink. Stir the cocktail not with a spoon but with a bar spoon—the spiral in the handle ensures even temperature distribution. Chill the glass beforehand by placing it in the freezer or rinsing it with ice water to prevent the drink from warming up too quickly.
Variations
- Italian Stallion Highball — Strain the stirred drink over fresh ice cubes into a Highball glass and top with 6 cl chilled soda water. Garnish with an orange slice—less bold, but refreshing.
- Rye Stallion — Replace the Bourbon with 4 cl Rye Whiskey for a sharper, peppery note. Works well if the vermouth is a little drier (e.g., reduce by 0.5 cl).
Frequently asked questions
Can I leave out the vermouth?
No. The vermouth rounds off the bitterness of the Campari and gives the drink its signature balance. Without it, the cocktail would just taste like whiskey and bitters.
Why isn’t the drink shaken?
Campari and vermouth contain sugar and fruit oils that would foam excessively when shaken. Stirring keeps the drink clear and the flavors harmonious.
Which lemon works best for the spiral?
An untreated lemon with a thin peel—the essential oils are more intense. The spiral should be freshly cut, otherwise it loses its aroma.
