1 oz Baijiu
2⁄3 oz Cynar
1⁄2 oz Simple syrup
2 ds Bitters
Instructions

Shake. Strain into a coupe. Spray with mezcal.

Cocktail summary
Is an
altered recipe
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Tigress of Forli — Sweet vermouth, Cynar, Elderflower liqueur, Lemon juice, Salt, Lemon peel
  • Letters of Marque — Trinidad rum, Cynar, Curaçao, Galliano, Orange peel
  • Windward and Leeward — Rum, Triple sec, Cynar, Orange bitters, Bitters, Ginger liqueur, Coffee liqueur, Bourbon
  • Paynal — Reposado Tequila, Cynar, Apricot liqueur, Orange juice
  • The Italian Conquistador — Rum, Gran Classico, Cynar, Falernum, Orange peel
  • Mr. Hyde — Amaro Nardini, Cynar, Sweet vermouth, Bitters, Strawberry, Demerara syrup, Mint
  • Midnight Cicada — Cynar, Nocino, Virgin Islands Rum, Lemon juice, Orange flower water, Lemon peel, Orange peel
  • Veranda — Cynar, Campari, Rum, Herbal liqueur, Orange peel
  • The Elephant in the Room — Scotch, Rum, Aperol, Cynar, Maraschino Liqueur, Orange peel
  • Verrazzano — Applejack, Ramazzotti, Bitters, Orgeat, Lemon juice, Pumpkin puree, Chocolate syrup, Cinnamon, Lemon peel
Comments

This works surprisingly well. One of the better baijiu cocktails I've had. I was using 20ml of grapefruit juice, because it was freshly squeezed and it was hard to get the exact amount with the measuring cups I used.