broken flower

1 1/2 oz Reposado Tequila (Espolón)
3/4 oz Cynar
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup (BG Reynolds)
2 dash Angostura Bitters

Shake with ice and strain into a coupe glass. Twist a grapefruit peel over the top.

Two Saturdays ago, I decided to make the Broken Flower that I found in the supplemental recipes to the current issue of Imbibe Magazine. When Andrea heard the name, she asked if we had tried that one before, but that was Kelley Swenson's unrelated Broken Flower recipe. This Broken Flower was crafted by Chris lane at Lolinda in San Francisco. With tequila, lime, and cinnamon, it reminded me of the Gilda Cocktail recipe but perhaps one that had been crossed with the Peralta or perhaps the Under the Volcano.
The grapefruit and Cynar began the drink's aroma, but over time, the tequila gained some space on the nose. A grapefruit and lime sip gave way to a tequila and Cynar swallow that ended with cinnamon notes.