blackbird

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.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.