3/4 oz Jamaican Rum (Smith & Cross)
3/4 oz Madeira (Blandy's 5 Year Verdelho)
1 tsp Honey Syrup (3:1)
1 dash Angostura Bitters
Stir with ice and strain into a rocks glass filled with fresh ice. Top with 1 oz India Pale Ale (Sierra Nevada Beer Camp #29 Double IPA), stir gently, and garnish with an artichoke leaf (optional).
Last Saturday, I spotted the Bitter Roots in the most recent Imbibe Magazine. With the Madeira, rum, honey, and a beer float, it reminded me of the Port of Funchal and Old Trousers. Moreover, this combination plus Cynar seemed like a definite win. Therefore, we decided to give this drink created by Chris Frankel of the Anvil in Houston a go.