A Thanksgiving dish of roasted artichokes with brown sugar inspired L.A. bartender Karen Grill to combine artichoke-based Cynar with brown sugar syrup in this simple nightcap.
Slideshow: Scotch Whiskey Cocktail Recipes
Recipe from Food & Wine Cocktails 2015
1 1/2 ounces lightly peated Scotch, such as Glenlivet
3/4 ounce Cynar
1/2 ounce Brown Sugar Syrup (see Note)
1 orange twist, flamed, for garnish
How to Make It
In a mixing glass, combine the Scotch, Cynar and Brown Sugar Syrup. Fill the glass with ice, stir well and strain into a chilled coupe. Flame the orange twist over the drink and drop it in.
Brown Sugar Syrup: In a small saucepan, combine 4 ounces water with 1/2 cup light brown sugar and bring to a boil. Simmer over moderate heat, stirring frequently, until the sugar dissolves, about 3 minutes. Remove from the heat and let cool. Transfer the syrup to a jar and refrigerate for up to 1 month. Makes about 6 ounces.
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