About
This cocktail was created by Nicholas Hearin at Restaurant Eugene in Atlanta in 2006. Hearin developed it while looking for a way to use Cynar in an aperitif-style drink and found that its earthy bitterness worked especially well with brandy. Cognac gives the drink warmth and weight, while sweet vermouth rounds out Cynar’s darker herbal character. The lemon oil is important here, adding a bright aromatic lift to an otherwise deep and brooding drink. This recipe follows the spec published in The Madrusan Cocktail Companion.Cheers y’all!
Ingredients
- 2 oz · 60 mlCognac
- ½ oz · 15 mlsweet vermouth
- ½ oz · 15 mlCynar
- lemon peel oil
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Express lemon peel oil over the surface.
- 5
Garnish with a lemon twist.
anatomyofadrink.com/cocktails/scorched-earth