Thursday, February 2, 2012


2 oz Blanco Tequila
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.
The Aguamiel presented a lemon oil, tequila, and herbal Cynar aroma that led into a pineapple sip. The swallow began with the pairing of tequila and Cynar that combined so wonderfully in drinks like the Lipspin and ended with lingering Angostura spice notes. Moreover, the pinch of salt seemed to cut Cynar's bitterness into more earthy herbal notes.

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