Tuesday, October 30, 2012

deep six

2 oz Cynar
1/2 oz Lemon Juice
1/2 oz Demerara Syrup
Leaves of 2 Mint Sprigs
1 pinch Salt

Shake with ice and double strain into a glass.

A few Sundays ago, we stopped into Drink. Bartender Palmer Matthews suggested a cocktail he had come up with called the Deep Six. The drink started with Palmer flipping through The Flavor Bible and spotting that artichoke pairs well with mint. In essence, what he conjured up could be considered a Cynar Southside.
The Deep Six presented a muddled mint aroma. The mint continued on into the sip where it paired with the lemon and on into the swallow where it worked rather well with the Cynar. Indeed, the mint offered its spicier notes in the sip and its chlorophyll and more herbal notes on the swallow. Moreover, the pinch of salt worked well to cut down on the Cynar's funky bitterness and make the drink into a better balanced Sour.

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