L.A. mixologist Tina Ross has been tinkering with this drink for years. She makes the rendition here with the nicely bitter aperitif Cynar. “Each time I make a new version, people say, ‘Don’t change it!’—but I do and they love it.”
Slideshow: Aperitif Recipes
Recipe from Food & Wine Cocktails 2015
2 medium strawberries, sliced, plus 1 slice for garnish
1 1/2 ounces tawny port
3/4 ounce pineapple gum syrup (see Note)
1/2 ounce Cynar (bitter artichoke aperitif)
1/2 ounce fresh lemon juice
3/4 ounce chilled dry sparkling wine
3 dashes of absinthe
How to Make It
In a cocktail shaker, muddle the 2 strawberries. Add the port, gum syrup, Cynar and lemon juice. Fill the shaker with ice, shake well and fine-strain into a large chilled coupe. Top with the sparkling wine and absinthe and garnish with the strawberry slice.
Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available from smallhandfoods.com.
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