Saturday, August 6, 2011

bitter roots

1 oz Cynar
3/4 oz Jamaican Rum (Smith & Cross)
3/4 oz Madeira (Blandy's 5 Year Verdelho)
1 tsp Honey Syrup (3:1)
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass filled with fresh ice. Top with 1 oz India Pale Ale (Sierra Nevada Beer Camp #29 Double IPA), stir gently, and garnish with an artichoke leaf (optional).

Last Saturday, I spotted the Bitter Roots in the most recent Imbibe Magazine. With the Madeira, rum, honey, and a beer float, it reminded me of the Port of Funchal and Old Trousers. Moreover, this combination plus Cynar seemed like a definite win. Therefore, we decided to give this drink created by Chris Frankel of the Anvil in Houston a go.
While I opted for the pungent and flavorful Smith & Cross Rum, I later found a tweet that stated that the Anvil used Appleton Estate in theirs. The Bitter Roots' aroma was dominated by the beer and Jamaican rum. The sip was rather rich on the tongue and contained a bounty of honey, grape, and malt notes. Next, the Madeira and Cynar paired well, and the Smith & Cross flavor finished out the swallow. Indeed, Madeira's sharp oxidized notes, the IPA's hops, and the Angostura Bitter' spice donated an intriguing degree of complexity on the swallow to this delightfully herbal and funky drink.

1 comment:

Ouroboros said...

I just had a Bitter Roots a couple Saturdays ago. It was on a Jacob Grier menu, in celebration of the first year of his project on beer in cocktails. What a great drink.