1 1⁄2 oz Cynar
1⁄2 oz Blanco tequila, Cabeza
1⁄2 t Fernet Branca
5 lf Mint
1 spg Mint (as garnish)
Instructions

Build over crushed ice in a lowball, swizzle, top with more ice and a small mint sprig, serve with straw.

Cocktail summary
Created by
Joaquín Simó, Pouring Ribbons, NYC.
Year
2013
Is an
authentic recipe
Curator
4 stars
Average
3.5 stars
(13 ratings)
YieldsDrink
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From other users
  • Grew on me, like most Cynar-heavy drinks. I liked how the mint and bitter flavors go at each other for a couple of rounds with every sip. — ★★★★★
  • Rich sip, Cynar-forward, huge caramel and honey but off-dry and bitter, menthol on the swallow. Delicious.
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