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).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPLozdB7oiSSTVtPd70nDsQarP2J1bd3_tj8AhTL7aTWVV9waoRi__-jWsThp1dicnUh2n-6xZp0AMyB57FuU9XHC0NIxvPH4XzFRyA7QU12-4Hkm2KJWc7pdVziWbX4DAkbfJbyH4aRE/s320/cubist6374.jpg)
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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