1/2 oz Cynar
1/2 oz Pineapple Gum Syrup
2 dash Angostura Bitters
1 pinch Salt
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
After the Omar, I decided to make Ryan Fitzgerald's Aguamiel that appeared in Imbibe Magazine. The last drink I had by Ryan was another pineapple-flavored one, the Far East Algonquin. Instead of whiskey, the Aguamiel used tequila along with Cynar; the combination of these two spirits with pineapple had worked well in the past, such as in Sahil Mehta's Alucarda, so I was definitely game to try this one. For a drink name, Ryan chose the Spanish word for honey water that is often used to describe the sweet juice extracted from the agave's piña.