1/2 oz Amaro Montenegro
1/2 oz Galliano
1/2 oz Cynar
1 dash Bittermens Boston Bittahs
Stir with ice and strain into a cocktail glass.
Two Fridays ago, I decided to make a recipe that came by way of Matthew Schrage who bartends at the Blue Room in Cambridge. He had created an herbal Calvados recipe and needed assistance with the name, so he emailed me the details. Since I know that Matt has an interest in Dadaist and Surrealists from discussing the Hugo Ball with him, I decided to run with the apple idea and name the drink after surrealist René Magritte's self-portrait Le fils de l'homme (the Son of Man).