1/2 oz Cinnamon Syrup
1/2 oz Cardamaro
1/4 Cinzano Sweet Vermouth
2 dash Herbsaint
2 dash Housemade Aromatic Bitters
2 dash Peychaud's Bitters
Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.
Two Sundays ago, Andrea and I went over to Deep Ellum for drinks. The first cocktail I had was the Trenton that recently appeared on their menu. After having the combination of apple brandy and Cynar with the Michigander, I was ordering a drink made with applejack and Cardamaro. Instead of Cynar's artichokes, this Italian liqueur is made with cardoon, which is a relative of artichokes, along with blessed thistle and other botanicals. I wrote about Cardamaro in a post about Russell House Tavern's Sacrilege, a drink which had a similar structure to the Michigander with its lemon juice and honey syrup. To bolster this liqueur and the applejack, the Trenton included a variety of other spiced and herbal elements including cinnamon syrup and Herbsaint.