1 oz Milagro Silver Tequila
1/2 oz Cynar
1/2 oz Lapsang Souchong Tea Syrup (2:1 with Demerara Sugar)
1 pinch Salt
Stir with ice and strain into a cocktail glass.
At the Art in the Age tasting room at Tales, they had their Root and Snap liqueurs which are rootbeer-like and ginger offerings, respectively, but they also had their newest product, Rhuby -- a rhubarb liqueur. While the Rhuby was available for a taste, there were two bartenders from the Franklin Mortgage & Investment Co. in Philidelphia making drinks with their other two products.
New Fern OrderThe Fee's Aromatic Bitters provided a glorious cinnamon note to the nose. True to the theme, the sip was rich and creamy; the swallow though contained the banana and rum notes followed by a lingering ginger and spice note that provided a pleasant zingy finish to the otherwise smooth drink.
• 1 oz Snap Liqueur
• 1 oz Banana Chip-Infused Pampero Rum (*)
• 3/4 oz Punt e Mes
• 1/2 oz Cream
• 1/2 oz Martinique Cane Syrup (sub 1:1 Simple Syrup)
Shake with ice and strain into a cocktail glass. Garnish with a stripe of Fee's Aromatic Bitters on top.
(*) 2/3 of a quart (perhaps a pound or 20 oz?) of dry banana chips per 750 mL of rum. Infuse for 20-40 minutes, and strain.