1 oz Taylor Fladgate Tawny Port
1/2 oz Cardamaro
1/2 oz Dolin Dry Vermouth
Stir with ice and strain into a rocks glass. Garnish with a cherry.
Two weeks ago on Superbowl Sunday, I popped into the Hawthorne for a drink for I wanted to give a television-less bar some love. From the current drinks menu, I asked bartender Nick Checchio for the Cardo Bendito. Later, bartender Daniel Lynch explained how it was Katie Emmerson's recipe that she created for a Wall Street Journal article on port cocktails. The name refers to the blessed thistle plant that gives Cardamaro its distinctive flavor, and the cocktail stood out in the article because it was the only one that was not a dessert libation.