© Lucas Allen
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Serves : Makes 1

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

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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