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Photo: Victoria Dearmond
A bittersweet, herbaceous highball.
At Houston’s Julep, bartender David Kubiak sought to create a cocktail that highlighted Amaro Montenegro while serving as a delicious intro to mezcal. “For the longest time, I was working with lemon, mezcal, Montenegro, agave syrup, and soda, and I just needed something to tie it all together,” he says. Cynar turned out to be the answer. The result is a bittersweet and herbaceous highball with a subtle smokiness.
Add all of the ingredients, except the soda water, to a shaker filled with ice. Shake and then strain into an ice-filled glass. Top with the soda. Garnish.