Saturday, November 4, 2017


1 oz Añejo Tequila (Lunazul Reposado)
1 oz Lustau Oloroso Sherry
1 oz Amaro Ramazzotti
1 oz Cynar
2 dash Bittermens Molé Bitters

Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.
Two Saturdays ago, I was perusing the OnTheBar drink database when I spotted an interesting drink from Jenna Rycroft called the Puhi. Puhi is the Hawaiian word for eel, and it appeared part of her circa 2015 series at No. 9 Park that included the 'I'iwi Bird. Since the combination seemed like a good digestif and nightcap, I gave it a go. In the glass, the Puhi shared an orange aroma over nutty sherry and root beer notes. Next, the amari's caramel joined the sherry's grape on the sip, and the swallow displayed the great interplay of tequila and Cynar's vegetal flavors along with complementary coffee and chocolate notes from the other ingredients.

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