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
1/2 oz. Cynar
Tools: mixing glass, barspoon, strainer
Stir all ingredients in mixing glass with ice, then strain into a chilled glass.
Steven Shellenberger, Boston