song of solomon

1 1/2 oz Overproof Rye (Sazerac)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Maraschino Liqueur (Luxardo)
1/2 oz Cynar
2 dash Celery Bitters
2 drop Salt Tincture (1 pinch Salt)

Stir with ice and strain into a coupe glass.

Two Tuesdays ago, I revisited a Wall Street Journal article about salt in cocktails and decided upon the Song of Solomon by Dave Kupchinsky of Eveleigh in West Hollywood. The drink came across like a Fourth Regiment given the celery bitters crossed with a Bensonhurst. Moreover, I have enjoyed how salt modulates Cynar into something herbal but not funky such as in the Deep Six.
The Song of Solomon shared a Maraschino nose with hints of rye. Next, malt and cherry on the sip gave way to rye, cherry, and vegetal but not bitter Cynar. Perhaps with the salt dampening the amaro, the Maraschino was a bit too dominant here relative to the Cynar.