1 oz Gin, Citadelle
3⁄4 oz Cynar
3⁄4 oz Lemon juice
3 dr Bitters, Angostura (as garnish)

Dry shake all ingredients except the Angostura. Add ice and shake again until cold. Double strain into a coupe glass. Add three drops of Angostura on top and swirl into the foam with a straw of bar spoon creating a spiral on top.


The Angostura doesn't really add to the flavor of the drink but it does add a pleasant aroma and the spiral adds eye appeal. This exemplifies my favorite style of drink. A perfect balance of sweet, sour, and bitter. Also I love the texture of egg white paired with the bitterness of the Cynar.


I created this drink at the Grand Trunk Pub in Detroit. I entered it in the Domaine de Canton cocktail competition but they apparently didn't find it as appealing as I do. This is what I want to drink at the end of a long week, hence the name.

Cocktail summary
Created by
Brian Vollmer, Grand Trunk Pub, Detroit, MI
Is the
author's original creation
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3.5 stars
(5 ratings)
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  • Very good. Not too sweet. — ★★★★
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It seems like Angostura and egg white are in this drink, but neither make the ingredient list. Am I missing something?

Good catch, fixed. I know that some people put garnishes in instructions and some put them in the body of the drink marked "as garnish". I tend to prefer putting them in the ingredient list.

Delicious! However, we skipped the dry shake and instead, used a measured half an ounce of egg white per drink. We then shook it vigorously WITH ice and all of the other ingredients (minus the Angostura which makes a beautiful appearance at the end). In his book, ‘Shake, Strain, Done’, J.M. Hirsch recommends this method in his recipes and now that we have followed his lead, the explosion featuring sticky hands and an annoying loss of drinkable liquid from our shaker has been a thing of the past.