Garnish:
Mint sprig bouquet
How to make:
Lightly MUDDLE (just to bruise) mint in base of mixing glass. Add other ingredients, STIR with ice and strain into ice-filled glass.
| 8 fresh | Mint leaves |
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Cynar or other carciofo amaro |
| 1/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1/4 fl oz | Demerara / Muscovado / brown sugar syrup (2 sugar:1 water) |
| 1/6 fl oz | Lime juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
A bittersweet cocktail that's best enjoyed as an aperitivo.
History:
Adapted from a recipe created in 2008 by Kyle Davidson at The Violet Hour, Chicago, USA. As for the name, say it again while remembering that this recipe includes Cynar, a liqueur flavoured with artichoke leaves.
Alcohol content:
- 1.3 standard drinks
- 22.33% alc./vol. (44.66° proof)
- 17.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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