Sam Treadway, owner of Boston’s Backbar and Ames Street Deli, explains, “The Scaffa is a classic cocktail from the 1800s that is just brandy, maraschino and bitters. This recipe is an ‘improper’ version of a Scaffa because we add water to soften it, and we call it ‘impropah’ because we're from Boston.” Treadway likes to use Pierre Ferrand Ambre Cognac, but you can use your favorite Cognac. Cardamaro is a wine-based Italian digestif with a nutty flavor that is increasing popular in the United States.
- 1 1/2 oz. (45 ml) Cognac
- 1/2 oz. (15 ml) Cardamaro
- 1/2 oz. (15 ml) St. George Spiced Pear Liqueur
- 1/2 oz. (15 ml) Luxardo maraschino liqueur
- 1/2 oz. (15 ml) water
- Dash of Angostura bitters
In an old-fashioned glass (without any ice), stir together all of the ingredients. Serve at room temperature. Makes 1 drink.
Sam Treadway, owner, Backbar and Ames Street Deli, Boston, MA