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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfFGSWTScYzuDTVI9dCQSS5dK6ykWQ8rCZsDXu0bn6-Cjb9NQYB_PJj1SWvc3GATn9iVP25gTMaA_UCLfM15OZqL_OH9wDwCF1S9dZCussKVKV69mUGtglBpz0gEB_KfVD3ckk3IPMSZ_/s320/cabb6366.jpg)
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