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Cowboy Tea From Fin and Fino

Fin and Fino in Charlotte, North Carolina, has a lot of fun creating its theme-based cocktail menus, and for their summer Mad Libs-style menu inspired by road trips, bar manager Brittany Kellum created this Cowboy Tea. “Rye whiskey is rugged and spicy, Cynar is delightfully bitter, and green Chartreuse packs a punch but is more tender than it seems, just like a cowboy,” she says.


  • 2 oz. rye whiskey
  • 3/4 oz. dry vermouth
  • 1/2 oz. vanilla-infused green Chartreuse
  • 1/4 oz. Cynar or Gran Classico
  • 1/4 oz. fresh lemon juice
  • 3 dashes cherry bitters (Kellum uses Fee Brothers)
  • 3 dashes orange vanilla bitters
  • Tools:barspoon, strainer
  • Glass:double old fashioned
  • Garnish:orange peel and edible marigold


Stir all of the ingredients with ice. Strain into glass over a large ice cube and garnish.

Vanilla-infused green ChartreuseAdd 2 to 3 split vanilla beans to a bottle of green Chartreuse and allow to infuse for at least 24 hours or longer, if preferred. Strain out beans and rebottle for use.

Orange Vanilla BittersRemove the dasher top from a bottle of orange bitters (Kellum uses Scrappy’s) and add a single vanilla bean, then replace the dasher top. Let the vanilla infuse for at least 24 hours before using.

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