Carpano Punt E Mes

April 19, 2008

I consider one of my purposes in life to introduce Campari to as many people as possible. I just think you should try and make a difference in the world before you go. But, helping people to appreciate Campari is kind of like teaching a child to play catch. You know you’re going to hit them in the face, but this is something they need to learn so they can enjoy future experiences. Similarly, it can be difficult to lead someone down the pathway towards Campari as bitterness is often a powerful and distinct flavor. So, I start with a softer ball of bitterness, Punt E Mes.

Punt E Mes is a type of Italian vermouth that has a bitter component similar to Campari. Punt E Mes, which literally translates to “point and a half”, was named after a stock market jump which was commemorated through the Italian aperitif. The bitter qualities of this delicious libation basically add another dimension to a traditional, bold sweet vermouth. This can, when used correctly, form a more complex structure in cocktails as well.

If you like trying different types of vermouth instead of settling for everyday staples, I would strongly recommend picking up a bottle of Punt E Mes to play with in your favorite cocktails calling for sweet vermouth. This approach helps to demonstrate the unique qualities of Punt E Mes because there is an established standard for comparison between the newly created cocktail and the standard recipe. If you want to try a cocktail that calls for Punt E Mes; check this one out:

Red Hook

2 oz Rye
1/2 Punt E Mes
1/4 Maraschino Liqueur (Luxardo)

Stir and strain into a cocktail glass. Garnish with an orange twist.

The Red Hook (not to be confused with a brewery that was once making good beers before being bought by the beer leviathan, A.B.) is one of those outstanding cocktails that carefully utilizes each ingredient in a manner that is extremely well-balanced, despite its varied spectrum of flavors. The bitterness in the Punt E Mes is held in check by the sweetness in the maraschino; essentially, you get an awesome cocktail similar to the Manhattan with a wider spectrum of flavors. I like to also add 2 dashes of Regan’s Orange Bitters and 1 dash of Angostura to my Red Hooks. I find that like Campari, small amounts of orange flavors compliment the bitterness in Punt E Mes extremely well.

Punt E Mes is one of those ingredients that is overlooked far too often by cocktail enthusiasts. It adds an entirely different dimension when used in cocktails, that otherwise would lack a bitter component. My ongoing efforts to share the beauty of Campari with the world may not appear to be the most noble of pursuits, but man, it is soooo good. You’ve just got to want to share it with people if you have a humanitarian bone in you.

Unfortunately, my approach of using Punt E Mes as a gateway aperitif is a bit unfair to the vermouth. Punt E Mes shouldn’t just be a Campari sidekick. Actually, they are very distinct, and, aside from their bitter elements, don’t really have all that much in common. Punt E Mes is independently a wonderful ingredient that needs to be used for its precise makeup. Perhaps, it is ignored because of people like me opting for Campari too often. This is a grave mistake that is destroying the possibility for countless great cocktails with less focus on bitterness. Ok, new mission, share the Punt E Mes with the world.

Written by Robert Heugel · Filed Under Cocktails, Mixers, Rye, Vermouth

Comments

14 Responses to “Carpano Punt E Mes”

Tiare on April 20th, 2008 1:51 pm

Wonderful!! Brilliant!! I totally agree with this.

Quote: My ongoing efforts to share the beauty of Campari with the world may not appear to be the most noble of pursuits, but man, it is soooo good. You’ve just got to want to share it with people if you have a humanitarian bone in you.

And: “Punt E Mes shouldn’t just be a Campari sidekick. Actually, they are very distinct, and, aside from their bitter elements, don’t really have all that much in common.”

I bought a Punt E Mes a while ago because i`m actually drinking toooo much Campari..and if `m out of Campari (God forbid) i have sometimes, rarely, subbed with Aperol which is similar but not the same, much sweeter and floral..
So i wanted to find another to play with and found Punt E Mes. Not a sub for Campari-there really is none - but a welcome addition to my collection.

So thanks for the recipe, i haven`t tried it in a Red Hook yet.

Cheers!

BTW: When i talk about Campari i mean the old formula…
Caroline on April 22nd, 2008 12:18 am

Does Spec’s carry this?
Robert Heugel on April 22nd, 2008 5:05 am

Tiare - the red hook is really good; let me know what you think.

Caroline - yes, Spec’s (the midtown superstore) does carry this, but it isn’t with all the other vermouths. Instead, it is in the liqueur aisle near the other obscure Italian bottles that nobody buys. If you go looking for it I want to say t is about 3/4s of the way down 2 or 3 shelves up. Additionally, I bought the last of the old labeling; now it looks pretty much the same, but it doesn’t say Carpano on the bottle anymore. Otherwise, it is the same.
Tiare on April 22nd, 2008 10:43 pm

That cocktail is hands down deliscious! i just don`t have any orange bitters..so i used a little Ango..but i`ll try with orange later as well as a spiced lemon bitters that i`m soon going to make, not orange…but it could maybe be interesting.

So this one will be a staple here for me..thanks!
Tiare on April 22nd, 2008 10:47 pm

I just LOVE this statement:

” I consider one of my purposes in life to introduce Campari to as many people as possible. I just think you should try and make a difference in the world before you go. But, helping people to appreciate Campari is kind of like teaching a child to play catch. You know you’re going to hit them in the face, but this is something they need to learn so they can enjoy future experiences.”

Its so true..good idea to start with Punt E Mes..

Cheers!
Robert Heugel on April 23rd, 2008 6:47 am

I am glad you tried the Red Hook and liked it. I am sure that a Campari fanatic like yourself would. Make sure that you get back on here after trying the Red Hook with the orange bitters and tell me what you think. By the way, while the Punt E Mes is a good introduction to bitters, sometimes, it is just plain fun to watch unsuspecting people try Campari for the first time.
Tiare on April 23rd, 2008 8:25 pm

Quote: sometimes, it is just plain fun to watch unsuspecting people try Campari for the first time.

Yeah…isn`t it.? (big grin)

Actually, i can drink Campari with almost anything! take a simple glass of OJ..and add some Campari..and voila! you have lifted the OJ to another level..

I will get back with my opinion on the Red Hook with orange bitters.
Negroni Cocktail on July 6th, 2008 8:29 pm

[...] amounts of vermouth and Campari as you prefer. For best results, use a full-bodied vermouth such as Punt e Mes. Like most (all?) Campari-based drinks, Sarai doesn’t care for this one. Despite my best [...]
Tiare on July 22nd, 2008 12:14 am

…and now i finally have got Angostura orange bitters but have ran out of Campari again…will try the Red Hook SOON i hope!
Robert Heugel on July 23rd, 2008 5:40 am

Haha! Let me know when you get the chance.
Tiare on July 25th, 2008 3:25 am

Finally i got to try this one with orange bitters an al..it took a while eh? but it was hard to get the orange bittters, (Angostura i got) God bless my friends! thanks!

Its a nice cocktail, the bittters gives some depth to it. .I took a pic of it, i think i will post it in my upcoming Campari post after the next MxMo.

Cheers!
MC on December 20th, 2008 5:53 pm

I just brought some Punt e Mes back from BsAs (and searching for ideas led me here), and I love the idea of it as a “gateway” drug to bitters! I can’t get many of my friends to share my love of Campari, but this might be the way to do it. If I decide to share, of course.

I already tried the Punt e Mes in a negroni, but used tanqueray/campari/punt e mes & that was wonderful (most websites say to use the Punt e Mes instead of the campari, not instead of the vermouth). And the way we had it in BsAs was this: the bartender brought out a glass, two orange slices, a bucket of ice, soda water, and punt e mes to the table.

And already I have a platonic crush on him.

I forget the exact order of things, but he would layer ice, orange, and punt e mes in the glass, muddling the orange slice a bit when he added it. I think the order was ice, punt e mes, orange, muddle / ice, punt e mes, orange, muddle / punt e mes. I added my own soda water to taste. It was so civilized, and this was just some neighborhood barbecue joint.
Claire on January 2nd, 2009 3:09 am

I have a Carpano Punt e Mes shot glass with gold trim and no chips for sale if anyone wants it.
drinkboston.com » Blog Archive » Guilty pleasures & gateway drinks on May 27th, 2009 11:28 pm

[...] crap we used to drink before we discovered “real” cocktails, before we knew what Punt E Mes was, before we started saying things like, “You can’t make a proper Aviation without [...]