Story
This drink was first designed as a shot created by bartender
Tonia Guffey while working at a bar in New York called Dram. It featured Laird’s Bonded Apple Brandy and
Cynar along with a dash of Angostura bitters.
Apparently cocktail genius Sother Teague wanted this flavor combination
to last longer, so he turned it into a full cocktail by upping the portions,
splitting the Cynar with dark vermouth Punt e Mes, and switching the
bitters. What he got was another scaffa,
which you’ll recall is a drink mixed and served at room temperature. The name C.I.A. stands for “Cynar in
Applejack”. This one is dark and rich
with a subtle but inviting aroma. I’d
describe the sip as broad and smooth.
The apple flavors of the brandy and bitters come first, followed closely
by the bitter notes from the Cynar. The
Punt e Mes brings it home with a sweet, spiced finish that lingers at the end.
It’s balanced and not too boozy, which is a bit of a surprise given the lack of
ice. A great drink for a cold wintery
evening. Cheers!
Recipe
0.75 oz Punt e Mes
0.75 oz Cynar
0.25 oz water
2 dashes apple bitters
-Stir ingredients in an old-fashioned glass. Express orange twist over the drink and garnish.
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