florentine

1 oz Cynar
1 oz Dry Vermouth (Noilly Prat)
1 oz Cocchi Americano

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Right before attending a Christmas Day dinner two weeks ago, I wanted an aperitif and looked to the Bartender's Choice app. There, I landed upon the Florentine by Sam Ross at Manhattan's Attaboy which was the dry vermouth analog of the rye Wilderness and rum Tailor of Panama. In the glass, the Florentine proffered an orange, orchard fruit, and caramel bouquet to the nose. Next, caramel and apricot-pear notes on the sip opened up into vegetal and nectarine flavors on the swallow.