Thursday, August 12, 2021


1 oz Apple Brandy (Morin Calvados)
1 oz Cynar
1/2 oz Blanc Vermouth (Dolin)
1/4 oz Branca Menta

Build without ice, give a quick stir, and serve at room temperature.

Two Thursdays ago, I spotted an intriguing Sother Teague recipe on Kindred Cocktails called CABB. I was able to source the backstory via a GrubStreet article that described how this was created for Amor y Amargo's 8 seat Reserve Bar circa November or December 2020. That series was a ticketed session pairing 5 cocktails with 5 dishes for a fixed price. During my recent trip to Amor y Amargo last week, I was given an old menu that showed that it was served along side a dish of slow-cooked navy beans with garlic confit, blistered tomatoes, mint, and toast. That mint element would work great with the touch of Branca Menta in the mix.
The CABB welcomed the senses with a caramel, menthol, and minty aroma. Next, caramel and grape on the sip slid into apple, funky vegetal, and minty-menthol flavors on the swallow.

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