I’d completely forgotten about this drink until today, when Frederic from Cocktail Virgin Slut mentioned it in one of his year-in-review posts. I came up with this to round out the tequila chapter in the out of print Cocktail Collective, and making one tonight I’m happy to say that I still like it. It’s yet another cocktail inspired by the Alto Cucina, albeit with very different proportions.
1 1/2 oz anejo tequila
3/4 oz dry vermouth
1/2 oz Cynar
1/4 oz St. Germain
orange peel, for garnish
Stir with ice and serve up, garnished with a twist of orange peel.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
