Ryan Fitzgerald developed this drink using two ingredients that have a special affinity for tequila: the tropical richness of pineapple gum syrup and the bitter bite of an Italian amaro. Small Hand Foods makes an excellent pineapple gum syrup, available at caskstore.com.
2 oz. blanco tequila
1/2 oz. Cynar
1/2 oz. pineapple gum syrup
2 dashes Angostura bitters
1 pinch salt (non-iodized sea salt recommended)
Tools: mixing glass, barspoon, strainer
Garnish: lemon peel
Combine ingredients in a mixing glass and fill with ice. Stir well until chilled. Strain into a chilled glass. Coil the lemon peel over the drink to release the oils and then use as a garnish.
Ryan Fitzgerald for Beretta, San Francisco