I discovered this variation on a L’Alcachofa cocktail on @BarNotes and decided to give it a try. Recipe by bartender Tim Walker, Asheville, NC.
The celery bitters and grapefruit enhance the dry, natural bitterness of the Cynar.
2 oz Reposada Tequila
1 oz Cynar
2 dashes of celery bitters
Large grapefruit peel
Stir all ingredients with ice and strain into a chilled coupe. Garnish with grapefruit peel.
