After tasting Cynar, wanted to lean into the alpine notes. Tanq ten adds proof to support Cynar, as well as its own piney notes. I started this drink with a few drops of saline to curb some of Cynar’s bitterness, but after trying a salty manzanilla sherry, this became redundant. It was a great way to reduce the amaro’s bitterness, while still adding some savoury and floral notes into the drink. Finally the genepy just extends the alpine flavours I was looking for. The cucumber garnish goes a long way aromatically here too. Hope you enjoy, and I’m open to any advice/criticism you might have. Cheers from Australia
Spruce & Fir.
Ingredients
- 1 1⁄4 oz Cynar
- ¾ oz Tanqueray No. Ten Gin
- ¾ oz Lime Juice
- 1⁄4 oz Bodegas Hidalgo La Gitana Manzanilla Sherry or equivalent manzanilla
- 1⁄4 oz Genepy I used a French genepy called Distilleries Provence Genepi des Alpes, but I imagine Dolin would work fine
- 1⁄4 oz Simple Syrup
- 1 dash Bitter Truth Grapefruit Bitters
Instructions
- Combine ingredients in shaker tin.
- Shake with ice.
- Strain into chilled coupe (although I used a nick and Nora in the photo because I liked how it looked, but coupe is best)
- Garnish with mint sprig skewered through a cucumber wheel.
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