1/2 oz Cynar
1/2 oz Dry Vermouth (Dolin)
1/2 oz Sweet Vermouth (Dolin)
Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flaming).
After the Biffy, I turned to Sanctuary: The Dive Bar of Cocktail Bars and spotted the Samurai Swig. I had previously passed over this recipe for I lack Yamazaki or any other Japanese whisky; however, the combination seemed delightful and I figured that Scotch whisky would work quite well in its place. The book authors also lacked Yamazaki at Sanctuary, their home bar. They crafted this during a guest bartending gig at the Pi Bar in Minneapolis where they had the whisky, and they honed in on it and created something that was rather popular that night.