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 | Bacardi Carta Blanca light rum |
| 1 fl oz | Cynar or other carciofo amaro |
| 1/4 fl oz | Green Chartreuse liqueur |
| 1/4 fl oz | Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A bittersweet cocktail that's best enjoyed as an aperitif.
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.
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