The Good, the Bad, the Ugly: An Amaro Highball
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.
Ingredients
- 1 1/2 oz. Amaro Montenegro
- 1/2 oz. mezcal
- 1/4 oz. Cynar
- 1 oz. fresh lemon juice
- 1/2 oz. agave syrup
- 2 oz. soda water
- Tools:shaker, strainer
- Garnish:olive and dehydrated lemon
Preparation
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.