1 1/2 oz Espolon Añejo Tequila (Reposado)
3/4 oz Cocchi Sweet Vermouth
1/4 oz Cynar
1/4 oz Creme de Cacao (Marie Brizard)
Stir with ice and strain into a cocktail coupe. Garnish with a cherry.
After the Twin Six Cocktail, I decided to make a recipe that I spotted in the most recent issue of Chilled Magazine called the Luna de Cosecha. The drink was created by Justin Noel of 1534 in New York, and it seemed worthy of making since both Cynar and crème de cacao partner so well with tequila. However, I had not had them both paired with agave in the same drink; in fact, the only drink that combined forces of Cynar and crème de cacao that I can recall was Colin Shearn's Transatlantic Giant with rum and whiskey as the base. Once prepared, the Luna de Cocecha proffered tequila and cacao aromas. A grape like sip led into an agave swallow with a minty, chocolate finish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!