Interrobang
Recipe:
- 15ml Armagnac
- 15ml Benedictine D.O.M.
- 15ml Cynar
- 1 dash Peychaud's Bitters
- 1 spritz of peated Islay Malt with aromatizer (garnish)
Stir everything over ice until sufficiently chilled. Strain into a prechilled rocks glass. Garnish with the spritz of peated Islay Malt.
A perfect drink to round out the evening and savor it quietly and over a longer period of time, created by Amaro master Sother Teague from NYC. Among other things, he runs Amor y Amargo, a bar in NYC specializing in the Italian herbal liqueurs, and in his spare time publishes great bar books such as "I'm Just Here for the Drinks", from which this cocktail is taken.
Armagnac, Benedictine, and Cynar in a single drink? Count me in! Three ingredients that are fantastic on their own, and then a hint of smoky malt from Islay whiskey on top - like the cherry on top of the cake. On the palate, you'll find notes of grapes, bitter hints of artichoke and oak, herbal honey, and smoke. Yet the drink remains smooth, thanks to the silky Armagnac and, of course, a generous amount of liqueur - a lovely nightcap with a truly intriguing evolution of flavors as it warms up over time.
Source: Sother Teague: I'm Just Here for the Drinks (p. 127)
