I have been doing a lot of experimentation with full flavoured but versatile and low-alcohol cocktails. Also, I love Cynar.
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1 oz Cynar
1 oz Sweet Vermouth (Dolin Rouge)
3/4 oz St-Germain
1 oz Lemon Juice
3/4 oz Burnt Sugar Syrup*
Garnish with expressed lemon peel
Great for a cold night by a warm fire or refreshing enough for a day on the beach
*Burnt Sugar Syrup: 1:1 simple but add about 1/4 of a cup sugar to pan and don’t stir let it smoke a bit first then add remaining sugar and melt before adding water.
Started in BOH and still have a passion for cooking but as a profession I much prefer being behind the bar creating new and exciting drinks. Been doing it about 10 years now with focus lately on providing quality service and learning all I can about the business and not just how to pour drinks. PDXCW and Camp Runamok have been vital in this learning!