Photo: Claire LowerHappy hour with 3 ingredientsHappy hour with 3 ingredientsThe weekly beverage column with super simple but delicious libations.
For some reason the words “bartender’s handshake” make my skin crawl. I’m not against the concept – I love the idea of the hospitality people greeting each other with nice little shots and streamlined cocktails. I just hate the phrase.
However, the terminology does not mean that the drinks that fall into this category are far from delicious. These amaro-heavy, usually two-part, ethanol aliquots are designed to be quickly made and in some cases freely poured. My favorite sub-category of the genre is the 50/50This is exactly what it sounds like – a mixture of two alcohols (one of which is usually an amaro) poured in equal parts.
My all time favorite is the Ferrari (these are my two best friends: Fernet Branca and Campari) but a new contender has entered the arena: the CIA 50/50Bar owner and writer Sother Teague is a shockingly harmonious blend of Cynar and Laird’s Straight Apple Brandy Bonded. I don’t have a particular laird on my bar cart right now, but I do have a bottle of Applejack and I’m happy to report that it goes very well with Cynar.
It’s like a bitter, alcoholic apple pie – lots of baking spices, lots of fruit and a good bit of ethanol. It’s sweet enough to be enjoyed at the end of a meal and bitter enough to aid digestion. In short, I love it.
To do that hospitable little handshake you will need:
- 1 1/2 ounces cynar
- 1 1/2 ounces apple brandy (choose your favorite)
- 3 shakes Angostura Bitter
Combine everything in a lowball with a few cubes of broken ice and stir it. No garnish – there is no need and this kind of goes against the “spirit” of the genre. (Honestly, even the bitter might be a bit of an exaggeration.)