- 1½ oz London dry gin
- 1 oz Dimmi Liquore di Milano
- 3/4 oz Cynar (33 proof)
- pinch of salt
Stir with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
We discovered this cocktail at Haberdasher a wonderful speakeasy in San Jose. We explained to the bartender that we wanted to explore cocktails with a bitter profile and this is what he came up with. It was created by Ryan Fitzgerald, a bartender in San Francisco, in 2011. He based the recipe on the Negroni but replaced the Campari with Cynar and the sweet vermouth with the Italian apertif Dimmi. The original recipe had equal quantities of all the ingredients but with this formulation the Cynar dominates the drink. As with the Negroni, we prefer to tone down the amaro a little.