chin up

2 oz Gin (Ford's)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Cynar
3 slice Cucumber

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Fridays ago, I opened up the Bartender's Choice app and spied Sam Ross' Chin Up. His 2005 creation at Milk & Honey in Manhattan featured the Cynar-cucumber combination that worked so well in Will Thompson's Cucumber Fizz at Drink. Once prepared, the Chin Up raised to the nose with a lemon, melon, minty, and cucumber bouquet. Next, a hint of caramel on the sip lowered into gin, minty, and herbal flavors on the swallow with a cucumber finish. The melon on the nose made me think of of Zach Luther's Not a Melon that he did for a guest shift at Backbar that featured cucumber and Cynar as well.