[grandpa choker]

1 1/2 oz Ron Abuelo 7 Year Rum
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.
For my last drink at Craigie on Main, I asked Tommy to go off menu and suggest something. After asking whether I wanted to stick more with the gin or the rye from my first two drinks, I replied that I had no preference what the base spirit was. He took my enthusiasm about his suggestion of rum and the concept of bitters as a green light and set off to create this nameless beverage (save for my black humored idea in the title above).

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.