3/4 oz Cynar
1/2 oz Zirbenz Stone Pine Liqueur
1/4 oz Monin Orgeat
Stir with ice and strain into a cocktail glass.
On Super Bowl Sunday, we decided to make good use of most people being in front of a television set by going to Drink where such technology luckily does not reside. Well, the quarter scores were put up on the letter board for those who were interested, but our attentions were on Will Thompson who would be our personal bartender for the night (although other people were sitting in our section in the early and later parts of the evening). The first drink Will made for me was his take on a Japanese. The concept started with Will liking the combination of Zirbenz Stone Pine Liqueur and Cynar; he found that the Cynar took away the flatness of the Zirbenz and the two worked together to make a more rounded flavor. With his love of the Japanese Cocktail, he swapped out the original's Boker's Bitters for a healthy slug of these two liqueurs. While Will did not have a name for this drink, I informally dubbed it here as the Kuromatsu -- the Japanese Black Pine.