1 oz Brandy
1/2 oz Yellow Chartreuse
1/2 oz Cynar
2 dash Angostura Bitters
Shake once without ice and once with; strain into a couple glass.
After the Nolet's Gin event at Eastern Standard two Mondays ago, Andrea and I decided to have a nightcap at the main bar. While bandying about a concept with bartender Nicole Lebedevitch, the idea of sherry flip came up. When Nicole asked if I had a base spirit choice, I figured that sticking with grape products would work and requested brandy. To round off the recipe, she added yellow Chartreuse, Cynar, and Angostura Bitters to add some herbal complexity to the drink.