1/2 oz Cynar
1/2 oz Aperol
3/4 oz Punt e Mes
1 dash Bittermens Xocolatl Mole Bitters
Stir on ice and strain into a rocks glass. Lemon twist dropped in.
The rum he chose was an aged one from Panama. My interests were piqued once I saw Tommy picking up the Cynar, a lesser used bitter liqueur made by the Campari group which features artichoke and a dozen other botanicals. The only other Cynar cocktail I have had out is the Little Italy (2 oz rye, 1/2 oz Cynar, 3/4 oz sweet vermouth) and I have made a few at home such as the Cin-Cyn (1 oz gin, 1 oz Cynar, 1 oz sweet vermouth, dash Angostura, orange twist). However, it is a liqueur that deserves greater attention. Finally, aperol, Punt e Mes vermouth, and Bittermen's Mole bitters rounded out the rest of the ingredients. The wave of lemon oil over the rocks glass was indeed a nice touch as a prelude to my first sip, and once tasted, I knew the cocktail would make for a good nightcap.
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