Tuesday, February 4, 2014

cobbler noir

1 1/4 oz Rabarbaro Zucca Amaro
1 1/4 oz Cocchi Americano
1/4 oz Maraschino Liqueur
1/4 oz Lemon Juice

Shake with ice and strain into a wine glass filled with crushed ice. Garnish with lemon and orange slices.
Two Mondays ago, we headed down to Estragon for dinner. While perusing bartender Sahil Mehta's recipe notebook, Andrea spotted the Cobbler Noir which seemed like a delightfully light way to start the evening. Once mixed, the citrus slices' aroma brightened that of the Zucca's herbal notes. A complex grape sip led into Zucca's bitter flavors on the swallow and a Maraschino finish.

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