Thursday, August 19, 2021


1 oz Suze
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Aquavit (Aalborg)
2 dash Bitter Truth Olive Bitters (Doc Elliot's)

Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist (include peel).
After returning from Manhattan late on Thursday two weeks prior, there was time for food and a cocktail before bed. For that nightcap, I pulled out the sheet of recipes from Amor y Amargo's Reserve Bar menu and spotted the Cubist created by Sother Teague. For the Reserve Bar, this drink was paired with a lox (plant-based) with dill-scallion cream cheese on an everything spiced bagel sandwich. Here, the Cubist proffered a lemon, gentian, and caraway aroma. Next, lemony wine notes on the sip turned the corner to caraway, herbal, and earthy flavors on the swallow.

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