thistle & vine

1 1/2 oz Lunazul Blanco Tequila
1/2 oz Cardamaro
1/2 oz Cinnamon Syrup
1/4 oz Orgeat
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.

Two Wednesdays ago, Andrea and I visited Eastern Standard for dinner. For a first drink, I asked bartender Sebastian Tlls for the Thistle & Vine. I was a little confused since Cardamaro was not listed as an ingredient, and the combination of tequila, cinnamon, orgeat, and lemon reminded me a bit of an agave Cuban Anole. However, with the Cardamaro in the mix, not only did the name make sense since it is a wine-based amaro made with blessed thistle, but the drink took a different direction than a Mai Tai riff.
The Thistle & Vine began with a tequila and cinnamon bouquet that led into a creamy lemon sip. Next, the swallow provided tequila, nutty, herbal, and cinnamon flavors that rounded out this cocktail that surprisingly turned out to be more elegant than tropical given the menu's listed ingredients.