1 oz Tequila (anejo)
1 oz Cynar
1⁄2 oz Fino sherry (pale dry)

Stir with ice, roll bitters in chilled snifter, strain into snifter, garnish.
Extra-wide orange twist, Stir, Straight Up, Snifter


Challenging. Quite bitter. I drank it on the rocks, and it mellowed nicely. Otherwise would need to cook some. Might benefit from more sherry.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
The Art of the Bar by Jeff Hollinger and Rob Schwartz
Is of
unknown authenticity
Not yet rated
3.5 stars
(6 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • A very unusual combination but it has balance and a pleasing taste. — ★★★
  • Made with Calle 23 blanco, not anejo. Very good. Bitter and, with that blanco, very peppery-- might be worth trying with some Abano. — ★★★★
  • A challenging drink to linger over. — ★★★★
Similar cocktails
  • Latin Trifecta — Tequila, Cynar, Dry sherry, Orange bitters, Orange peel
  • Spanish Sigh — Cynar, Bonal Gentiane Quina, Demerara Rum, Bitters, Cream Sherry, Orange, Salt, Orange peel
  • New Hickory Cocktail — Cynar, Manzanilla sherry, Bitters, Grapefruit bitters, Grapefruit peel
  • Teenage Riot — Rye, Cynar, Dry vermouth, Amontillado Sherry, Orange bitters, Lemon peel
  • Herban Botanist — Gin, Cynar, Aromatized wine, Orange cream citrate, Orange peel

tried this with Australian amontillado sherry (no orange peel). found I needed a touch more tequila and it was helped by a few drops of lemon juice. I'm thinking I'll try a hair less Cynar. Nice.