This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.
The original recipe calls for three ounces of ginger beer; I recommend stopping at two and giving the drink a taste before you continue. The two-ounce version is bracing and unusual, intense and delicious; if you like it bitter, stop there. Looking for something a bit more approachable to please a crowd? Add another half ounce or full ounce if desired, stirring very gently to mix.
- 1 1/2 ounces (45ml) Cynar
- 1 1/2 ounces (45ml) Montenegro
- 3/4 ounce (22ml) fresh juice from 2 limes
- 2 to 3 ounces (60 to 90ml) ginger beer, to taste
- Lime wheel or two, for garnish (optional)
Add Cynar, Montenegro, and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Add ginger beer.
Strain into an ice-filled Collins glass, garnish with lime wheels if desired, and serve.
Cocktail shaker and strainer