1 oz Cynar
1/2 oz Dry Sherry (Lustau Oloroso)
3 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist.
Two Mondays ago, I attended a Boston USBG-sponsored talk about aperitifs and digestifs at Backbar. In one of the recipe handouts was Jamie Boudreau's Latin Trifecta, and its tequila, Cynar, and sherry combination seemed alluring. While the sheet did not give a source for the recipe, it does appear in Food & Wine: Cocktails 2009. So two Wednesdays ago, we decided to start the evening with this libation.