2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Cynar
1/4 oz Benedictine (1/2 oz) (*)
Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).
(*) The drink is better balanced with 1/2 oz Benedictine to my taste instead of sticking to the David Embury ratio.
Two weeks ago, my co-worker Kevin Morrison wanted me to try his riff on the house cocktail, the
Fort Point, that he created and dubbed the Lower Mills after the neighborhood he grew up in (but different from the
Lower Mills created by Ted Gallagher). Here, he subbed out the Punt e Mes for Cynar while still keeping the David Embury-inspired 8:2:1 ratio. I gave it a whirl and found that it needed a bit more Benedictine to make up for the sweetness balance between Cynar and Punt e Mes. That equal parts recipe got the Cynar-Benedictine ratio similar to the
Filthy Rich,
Interrobang‽, and
100 Year Old Cigar. Here, the Lower Mills proffered lemon and herbal aromas to the nose. Next, caramel and malt on the sip flowed into rye and herbal flavors on the swallow with a hint of vegetal funky notes.
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3 comments:
I confess, I used the recommended 1/2 oz of the Dom, and found it too sweet for me. I like the Fort Point. I think if I make this one again, I will dial back the Dom, & Mayne use Cynar 70
That 2:1/2:1/2 structure is the same as the 100 Year Old Cigar and Fluorescent Grey. Might be too sweet for your palate, but it's a structure that has worked for others.
Yes, you are right. I look at it, and it should have worked well. I even used a high rye Whitslepig. Sometimes, it can just be the day I made it.
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