1 oz Scotch (Famous Grouse)
1 oz Dry Vermouth Noilly Prat
1/2 oz St. Germain Liqueur
1/2 oz Cynar
Stir with ice and strain into cocktail glass Garnish with an orange twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON7zJziz6QghvJpebSAcy6ZvnlfrzP3OXF9iM88wY2vxbAa5zRf6DPPR2ljnFVqA-o6cNzQuNcUwnuH9ESXzalfqDl5lkH9oTZ_VzoPgfbN9oTCNCDwOr35NEqKLTdImgV8pmsc0XVB4/s320/altocucina073.jpg)
Shortly after receiving the May/June issue of
Imbibe Magazine, Andrea picked out a recipe from the article on Cynar and made the Alto Cucina. Cynar is an Italian bitter liqueur in which one of the major ingredients is a very curious one, namely artichokes, and makes for a great cocktail ingredient. The Alto Cucina was created by Stephen Shellenberger of Dante in Cambridge, MA. True to Stephen's description, Cynar's bitter-sweet notes mix with the bright floral notes of St. Germain and both work with scotch. Dante's version uses Balvenie 15; however, due to our meager and lowbrow collection of scotches, we went with the one bottle we own, Famous Grouse. A single malt scotch would certainly add more depth to the drink than a blended scotch, like Famous Grouse, where the flavor is diluted with grain neutral spirits.
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