Shake, strain, coupe.
Stir, strain, one big rock, twist.
Build in a highball, including lemon peel, add ice and briefly stir.
Nice alternative to a whiskey and soda for those of us who can't drink whiskey (for a variety of reasons). The hints of tiki are a really nice bonus.
On second try, I'd say it's not my cuppa.
Stir. Strain into a chilled coupe. Garnish with an orange twist.
A bartender at Outerlands made this creation up on the fly. No name, so I dubbed it the Italian Conquistador to reference the Italian amari and traditional Caribbean ingredients.
Absolutely delicious with Appleton 12 and home-made falernum.
<br />Two Things:
First, the drink. Ahhhhhh! The drink! Es muy bien! Mine, I suspect, was a little smoother and richer than it would have been had I used the ingredients as specified. Unfortunately (perhaps), I didn't have El Dorado 12 rum. The only El Dorado rum I had was El Dorado 15, which is a special reserve aged for 15 years. I could have used another rum, but El Dorado is a demera rum, quite different from non-demera rums. But that's another story. Also, the El Dorado 15 rum probably gave me a richer, sweeter, and smoother tasting drink than if I used the El Dorado 12 rum. Regardless, "The Italian Conquistador" is one of those truly unforgettable cocktails, especially after a great dinner.
Second, the name: I think it should be "The Conquistador," not "The Italian Conquistador." Why? Well, of all of its ingredients, only the Cynar comes from Italy. Gran Classico is from Switzerland, the Falernum is from Barbados, the El Dorado is from Guyana, and even my orange is a product of Mexico. That's why I suggest naming it simply "The Conquistador." Now, if the name is not changed, will the sky fall down, will the Earth stop spinning, will life as we know it come to an end? No. I'm simply expressing an opinion, which I know will not change things. And that is just fine with me because "The Italian Conquistador" is one helluva fine drink, which I rated at 4.5.
Build in a shaker, muddle cherry, shake well. Strain into a chilled stemmed glass rinsed with coffee liqueur.
Muddle limes well and rub oils on side of glass. Pour in Iced Tea then Cocchi, finish with bitters.
I use 8 bags of Sencha Tea and 6 bags of Yogi brand Ginger Tea in 4 quarts of boiling water for 25 minutes in a covered Cambro.
Build in a mixing glass, reserving Aveze and peel. Stir and strain into a rocks glass with large ice cube. Float skinny quarter ounce of Avese and express and insert lemon pel.
Serve over ice, stirred. Garnish with an orange twist.
refreshing, but not special
Shake, strain, rocks, lowball
Something of a work in progress. Also works with Campari or a Campari / Aperol mix.
Shake for one minute, strain, up.
Should really be served over crushed ice rather than up, as traditional Bramble.