3/4 oz Cocchi Sweet Vermouth
1/4 oz Cynar
1/4 oz Creme de Cacao (Marie Brizard)
Stir with ice and strain into a cocktail coupe. Garnish with a cherry.
Tuesday, January 13, 2015
luna de cosecha
1 1/2 oz Espolon Añejo Tequila (Reposado)
3/4 oz Cocchi Sweet Vermouth
1/4 oz Cynar
1/4 oz Creme de Cacao (Marie Brizard)
Stir with ice and strain into a cocktail coupe. Garnish with a cherry.
After the Twin Six Cocktail, I decided to make a recipe that I spotted in the most recent issue of Chilled Magazine called the Luna de Cosecha. The drink was created by Justin Noel of 1534 in New York, and it seemed worthy of making since both Cynar and crème de cacao partner so well with tequila. However, I had not had them both paired with agave in the same drink; in fact, the only drink that combined forces of Cynar and crème de cacao that I can recall was Colin Shearn's Transatlantic Giant with rum and whiskey as the base. Once prepared, the Luna de Cocecha proffered tequila and cacao aromas. A grape like sip led into an agave swallow with a minty, chocolate finish.
3/4 oz Cocchi Sweet Vermouth
1/4 oz Cynar
1/4 oz Creme de Cacao (Marie Brizard)
Stir with ice and strain into a cocktail coupe. Garnish with a cherry.
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2 comments:
Made this last night after reading about it during the day--lovely drink, thanks for sharing! Also I greatly admire that pick, or swizzle stick, or swizzle pick, or whatever that little bird thing with the cherry on it might be called :-)
It's swag I got from Grey Goose. Perhaps at Tales of the Cocktail in 2010 or 2011. Free is always good, although a set of art nouveau or deco picks would be exquisite (but rather pricy on eBay, unfortunately).
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