1/2 oz Cynar
1/4 oz St. Germain
1/4 oz Lemon Juice
1 pinch Salt
Shake with ice and strain into a rocks glass filled with ice. Add straws. Optional garnish of lemon twist.
For my first drink at Estragon, bartender Sahil Mehta mentioned that he had Carpano Bianco vermouth back in stock so he could make me the Tigress of Forli that I requested on previous visits. The recipe was one that won him one of the ShakeStir site's flash mixology competitions, and on his competition entry there, he lists his inspiration as "Caterina Sforza, Countess of Forli." I was intrigued since the combination of Cynar and St. Germain has worked quite well starting with the Alto Cucina and here it was offered with a pinch of salt to perhaps alter the Cynar aspect.