lake union

1 1/4 oz Rittenhouse 100 Rye
3/4 oz Old Monk Rum
1/2 oz Cynar
1/2 oz Caffè Borghetti
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass. Garnish with lemon oil.

Two Mondays ago, I ventured down to West Bridge after work. There, I was surprised when I spotted one of my old coworkers, Adam Palmer, behind the stick. For a first drink, I asked Adam for the Lake Union that he mentioned was Mike Fleming's creation. I was definitely curious to see how Cynar and coffee flavors would play out; despite it seemingly like such a natural pairing, I cannot recall a drink that did so. I do regret not finding out the secret to the name, but there is a famous Lake Union in the middle of Seattle, Washington, one of the coffee capitals of the country.
Once mixed, the Lake Union offered a bright lemon aroma that later shifted to darker notes from the rum and liqueurs. Next, a caramel-driven sip gave way to rye spice contrasting the dark rum and Cynar's herbal flavors on the swallow. Finally, the drink finished with coffee, allspice, clove, and char notes.