1 oz Cynar
1 oz Lustau Amontillado Sherry
1 oz Dolin Dry Vermouth (Noilly Prat)
Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEjVzdYD33-87g2MEU79DsL3xH4F4hqO3rdjKn5Aw4IssQal8VvhdXAamjS-ZxiHpvIqdT6ngKqb2WQU0-lOMD1Ezjd_ZKoobgvhe_ErI7rE-9yL7dPlCDfN8TStTbEKOaWjJBuf3tbPLAkJCOHVwQWupKEp6qhZIRq8JRpHX9urQRD2DPtXCMUdDaA/s320/blackbird7170.jpg)
Two Sundays ago, I uncovered a recipe that I had scribbled down from Backbar's bird menu called the Blackbird. The subtitle on the menu was, "let this dark, bold Negroni sing you a lullaby." Once prepared, the Blackbird rustled up an orange and nutty sherry aroma. Next, a caramel and grape sip flew into a nutty and herbal swallow.
2 comments:
This sounds absolutely delicious. I'll have to try it with the 70 proof Cynar, also. This one is definitely up next. Thx.
I had that one a few weeks ago. It's nice.
Post a Comment