1 1/2 oz Cynar
1 dash Angostura Orange Bitters
Stir without ice and strain into a cocktail glass.
Last Wednesday, Andrea and I went over to Rendezvous to have dinner and cocktails. For my first drink, bartender Scott Holliday wanted to show me one of the simple drinks (number of ingredients-wise) he had been working on. The Scaffa recipe above actually came later, for he served me the cocktail version first:
• 1 1/2 oz Plantation 5 Year Barbados RumThe spirit plus Cynar essence of this drink reminded me of Aaron Butler's Scottish Play (although Aaron's drink has two addition ingredients as minor components). While I did not ask Aaron's rationale, Scott made the pairing for he liked the rich caramel flavor of the rum and how it emphasizes sweet flavors, so he therefore mixed it with something bitter. Scott's drink started with an orange nose paired with some dark undertones. A rum and caramel sip was followed by a rich and complex swallow. Moreover, the oils from the orange twist contributed a light Lillet-like citrus flavor on the sip. What was most odd was that it tasted drier on the sip and sweeter on the swallow; generally, drinks with bitter liqueurs finish in the opposite direction. Lastly, as the drink warmed up, the Cynar became more dominant in the flavor profile.
• 1 1/2 oz Cynar
Stir with ice and strain into a cocktail glass. Twist an orange peel over the top.