Cinar and Apple Brandy Make the Perfect Nightcap
For some reason, the words “shaking hands with the bartender” give me goosebumps. I don’t mind this concept – I really like the idea of hospitality people greeting each other with neat little portions and elegant cocktails. I just hate this phrase.
However, the terminology does not mean that drinks that fall into this category are not delicious at all. These amaro-heavy, usually two-part ethanol aliquots are intended for instant preparation and, in some cases, for pouring. My favorite subcategory of this genre is 50/50 and that’s exactly what it sounds like – a mixture of two alcohols (one of which is usually amaro), poured in equal parts. My most favorite car – the Ferrari (there are two of my best friends: Fernet Branca and Campari), but the arena was a new rival: the CIA 50/50 , which is the owner of the bar and the author Sezer Teague retains pre-prepared batches. The bottle is a stunningly harmonious blend of Cynar and Laird’s Straight Apple Brandy Bonded. I don’t currently have this particular Laird’s on my bar cart, but I do have a bottle of Applejack and I’m happy to report that it goes well with the Cynar.
It’s like a bitter alcoholic apple pie – lots of baking spices, lots of fruit, and lots of ethanol. It’s sweet enough to enjoy at the end of a meal, and bitter enough to help you digest it. In short, I like it. For this welcoming handshake you will need:
- 1 1/2 ounce cinar
- 1 1/2 ounce apple brandy (pick your favorite)
- 3 Angostour Bitters Cocktails
Combine everything in a low bowl with a few crushed ice cubes and stir. Do not decorate – this is not necessary, and it kind of violates the “spirit” of the genre. (To be honest, even the bitterness can be a little over the top.)