MAKES: 1 drink
When you combine rye, one of America’s oldest spirits, with one of Italy’s most interesting amari, you get fireworks in a glass. Cynar, founded in 1952, is derived from artichoke and 12 other botanicals. For this inspired cocktail, we worked with Carl McCoy, a sommelier and owner of Gwynnett Street restaurant in Brooklyn, New York, to pair Cynar’s complex sweetness with the spicy heat of rye whiskey, Punt E Mes vermouth and a touch of honey round out the flavors.
- 2 ounces Rittenhouse rye whiskey
- 3/4 ounce Cynar
- 3/4 ounce Punt E Mes
- 2 dashes Angostura bitters
- 1 teaspoon honey (slightly warmed)
- 1 (3/4-inch-wide) strip orange zest
Fill a cocktail shaker with ice. Add whiskey, Cynar, Punt e Mes, bitters and honey to cocktail shaker. Stir well and strain into a highball glass with ice. Flame orange zest and garnish glass (see note).
NOTE: To flame orange zest, light a match and hold it just over drink. Take the zest in one hand and, with the skin facing the match, pinch the ends together to spray the orange oil into the match, causing a flame. If it doesn’t work on the first try, try again with a fresh piece of orange zest.
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