Monday, May 30, 2016

cynar buck

1 1/2 oz Cynar
1/2 oz Velvet Falernum
1/2 oz Lime Juice

Shake with ice and strain into a Collins glass. Top with 3 oz ginger beer, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.
Two Mondays ago, Andrea and I ventured up to the Baldwin Bar at Sichuan Garden II where Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, I asked Van for the Cynar Buck on the menu that reminded me in concept of Deep Ellum's Fernet Buck, and he mentioned was created by bartender Patrick Andrew. The Buck began with a mint and nutmeg aroma that preceded a caramel and lime sip. Next, the swallow was where the magic happened with a funky bitter paired with ginger spice that finished with clove and additional ginger notes.

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