Friday, May. 18, 2012
The Whiskey Skiffer
Recipe:
1 oz Rye Whisky
1oz Cynar
1oz Dolin sweet vermouth
Dash of cocoa nib & chili bitters (optional)
Bar: The Vanderbilt
Barman: Brian Floyd
Named after a stream that runs through Floyd's old farmhouse in Mississippi, the Skiffer is, as Floyd puts it, at the halfway point between a classic Manhattan and another cocktail perennial, the Negroni. Using cynar, an artichoke-derived Italian aperitif, it blends the smooth complexity of the former with the tart, sharp sweetness of the latter.