Two types of amaro—Cynar and Averna—form the base of this homage to John Dabney, creator of the Mint Julep. Splashes of Wray & Nephew overproof rum and Campari round out the recipe, while atomized tobacco bitters atop a mint bouquet lend an aromatic nose to the drink.
The Dabney
Jef Tate | Chicago
Ingredients
Serving: 1
- 3/4 ounce lemon juice
- 3/4 ounce Cynar
- 3/4 ounce Averna
- 1/2 ounce grapefruit cinnamon syrup (see Editor’s Note)
- 1/2 ounce Campari
- 1/2 ounce Wray & Nephew overproof rum
- 2 dashes Bitter Queens tobacco bitters
Garnish: tobacco bitters, mint bouquet
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over crushed ice.
- Garnish with a spritz of tobacco bitters dispensed from an atomizer and a mint bouquet.
Editor's Note
Grapefruit Cinnamon Syrup
250 grams simple syrup
5 grams Vietnamese cinnamon, crushed
125 grams grapefruit juice, freshly squeezed and strained
125 grams cane sugar
1.25 grams citric acid
Combine the simple syrup and cinnamon and let sit overnight. Strain out the solids. Combine the grapefruit juice, cane sugar and citric acid and stir until sugar and acid are completely dissolved. Combine the cinnamon simple syrup and grapefruit juice cordial and pour into a sealable container. Store in the refrigerator.