A low-proof bitter aperitivo built on Cynar, it leans into the artichoke amaro's herbal bite and rounds it with the vanilla-edged richness of Carpano Antica and a quick squeeze of lemon. A few dashes of orange bitters lift the whole thing, and stirring it over a large cube rather than shaking it, citrus and all, keeps it silky and contemplative.
Garnish: Lemon Peel
Stirred · Rocks · Large Cube
build
Combine the Cynar, Carpano Antica, lemon juice, and orange bitters in a mixing glass filled with ice.
stir
Stir until well chilled and slightly diluted, about 20–25 seconds — stirred, not shaken, despite the citrus.
strain
Strain into a chilled rocks glass over a large ice cube.
express
Express a lemon twist over the surface to release its oils.
garnish
Drop the lemon twist into the glass.
Bartender Stephen Cole devised the Bitter Giuseppe in 2007 at The Violet Hour in Chicago, and every account of the drink names him and that bar. His choice to stir a recipe containing lemon juice — a breach of the usual rule that citrus gets shaken — became the quirk it is known for. It has since taken its place as a modern classic of the amaro repertoire, though printed specs still differ on the bitters, some calling for three dashes and others six.