I found this recipe in the book Unvarnished by Eric Alperin, a bartender who worked at Little Branch in New York and then opened
the famous bar The Varnish in L.A. (Both
of those were also Sasha Petraske joints, btw.)
The African Flower was one of the 100+ recipes a bartender had to
memorize before flying solo behind the bar at The Varnish. It was created around 2008 by Becky McFalls-Schwartz,
another Little Branch bartender who has since moved on to open Bar Moga, yet another
place I really need to visit in New York.
The African Flower is a bourbon-forward sipper with interesting
complexity. When I tasted it, I wrote
that it seemed like the subtle cola and chocolate flavors “reinforced the
edges” of the bourbon in this Manhattan variant. It’s an odd mental picture, but there you
have it. Re-reading this paragraph, I
see that I haven’t communicated how much I love this drink. That’s on me.
Recipe
3/8 oz Ramazotti Amaro (or CioCiaro Amaro)
3/8 oz dark crème de cacao
1 dash orange bitters
-build the drink in a rocks glass.
-add one large cube of ice and stir seven times.
-express orange twist over the drink and use as a garnish.
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