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The Apple of Eden

Bartender Steven Shellenberger is a big fan of Cynar, and he uses the artichoke liqueur to bring out some of the sherry’s sultry, woody notes in this cocktail, named after “the first fermented fruit, which led to the knowledge of good and evil.”

 

1 1/2 oz. apple brandy
1/2 oz. Manzanilla sherry (Shellenberger uses La Cigarrera Manzanilla Pasada)
1/2 oz. Cynar
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail

Stir all ingredients in mixing glass, then strain into a chilled glass.

Steven Shellenberger, Restaurant Dante, Boston

 

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