bayonet

1/2 oz Hine Cognac (Monnet VSOP)
1/2 oz Roger Groult Calvados (Morin Selection)
1/2 oz Blume Marillen Apricot Eau de Vie (Shalakh Armenian Apricot Eau de Vie)
1/2 oz Cynar
1 oz Cocchi Sweet Vermouth

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.Two Thursdays ago, I found another online recipe flashcard set from Death & Co., and I selected the Bayonet from their Fall 2021 menu; Yelp helped me to identify the location as Death & Co.'s Denver branch. I was curious as whether the Bayonet was more a three-brandy Little Italy of sorts or whether it was more akin to a Negroni in structure with the two aged brandies as the spirit component and the Cynar-apricot eau de vie acting as the bittering agent. Moreover, I was drawn in further for apricot liqueur and Cynar have been magical together ever since I first tried them in the One One Thousand at Brick & Mortar. Once affixed, the Bayonet charged to the senses with an orange and apricot aroma. Next, grape and caramel notes on the sip were attacked by Cognac, apple, apricot, and herbal flavors on the swallow.