Nassau Street Cocktail


Rich, raisin-like vermouth and dry artichoke-based Cynar mingle in this apple brandy cocktail.

1 oz. apple brandy
1 oz. sweet vermouth (Frankel uses the lush Punt e Mes)
1 oz. Cynar
2 dashes Peychaud’s Bitters
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: maraschino cherry

Build all ingredients in a mixing glass. Add ice, stir and strain into a coupe glass. Garnish with a Luxardo maraschino cherry.

Chris Frankel, Spare Key, Houston