moon over pontchartrain

1 3/4 oz Plantation OFTD Rum (1 1/4 oz)
1 3/4 oz Cocchi Sweet Vermouth (1 1/4 oz)
1 3/4 oz Cynar (1 1/4 oz)
1/2 tsp Angostura Bitters (3 dash)

Stir in a mixing glass and pour via funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this is a room temperature drink.Two Wednesdays ago, I opened up my copy of Sarah Baird's Flask Book which was part of my final purchases at the Boston Shaker Store. The recipe that I kicked things off with was the Moon Over Pontchartrain by Sierra Kirk at Hale Pele in Portland, Oregon. It was named after the lake that separates New Orleans from the continental United States; Sierra apparently lived in New Orleans before creating the drink (or perhaps submitting the recipe to the author) in Portland. In the glass, the Moon Over Pontchartrain wafted to the nose with molasses, date, dark cherry, and herbal aromas. Next, caramel, fig, and grape on the nose flowed into rum, caramel, and herbal flavors on the swallow with raisin and allspice elements on the finish. One of my Instagram friends commented "A dressed up bartender handshake" in reference to how a lot of industry shots are 50:50 Cynar with a spirit served room temperature such as the original C.I.A..