Sweetener: .5 oz Green Chartreuse; .5 oz Demerara Syrup
Acid/Bitter: .75 oz Lime Juice; 14 drops Angostura Bitters
Garnish: Angostura Bitters
Preparation: Combine the ingredients in a mixing glass. Shake with ice for 10 seconds. Strain into a coupe glass. Garnish with a spritz of Angostura Bitters over the top.
While researching the Art of Choke, I came across this recipe online at a blog called cocktailvirgin.blogsopt.com. It is attributed to Mike Yusko of Cure in New Orleans. Given all of the bitter components it is surprisingly citrusy and refreshing.
Preparation: Combine ingredients into a mixing glass. Add 2 sprigs of mint and gently muddle. Let sit for 1 minute. Stir with ice for 20 seconds. Strain into an ice filled rocks glass. Garnish with a mint sprig.
This is a recipe attributed to Kyle Davidson of The Violet Hour in Chicago.
Sweetener: 1.25 oz Sweet Vermouth (Antica Formula Carpano)
Bitter/Acid: 1.25 oz Campari
Garnish: Orange Peel
Preparation: Combine ingredients in an ice-filled mixing glass. Shake 10 seconds. Strain into a cocktail glass. Garnish with an orange peel.
This is the common recipe that I found in various online sources where it’s equal parts of each ingredient. Some recipes seem to dial down the sweet vermouth and campari so that it’s 1.5 oz gin, .75 oz sweet vermouth and .75 oz Campari.
Sweetener: .75 oz Sweet Vermouth (Antico Formula Carpano)
Bitter/Acid: .5 oz Cynar
Preparation: Combine the ingredients in an ice-filled mixing glass. Stir 20 seconds. Strain into a cocktail glass.
Garnish: Maraschino cherry & Orange zest.
This recipe is attributed to Audrey Saunders of Pegu Club in New York City. I found it online through the web blog cocktalia.com. It’s a good variation on a Manhattan that substitutes Cynar for the Angostura bitters.