The Donkey’s Tail
The Donkey's Tail
To toast this marvelous box I’ve created a variation on the theme, borrowing ideas from a few other cocktails in the process. It started with “Eeyore’s Requiem”, a modern classic by Chicago mixologist Toby Maloney which features no fewer than three different amari in a bitter nod to the Negroni. One of those three is Cynar, the vegetal, bittersweet amaro featuring prominent artichoke leaf and other herbs. Cynar is a really versatile amaro and gives so many cocktails a surprising and hard to place flavor. Another modern classic which relies heavily on Cynar is the “Bitter Guiseppe”, created by Stephen Cole (also from the Chicago cocktail scene). This drink is like an amaro Manhattan, with a full dose of amaro tempered by a two to one ration of sweet vermouth. I once made a variation of it using Momenpop’s Vin d’Sange, a deliciously sweet blood orange and black pepper vermouth. It made such a different drink that I called that version “Guiseppe in Love”.
Bitter and Sweet with a Tasty Treat
I’ve combined elements from the Eeyore’s Requiem and Bitter Guiseppe recipes to create this week’s pairing, The Donkey’s Tail. The Cynar remains front and center, and there’s a little Campari there as well. Keeping the Negroni formula means we have gin, and I brought back the d’Sange sweet vermouth to cheer Eeyore up a bit. The last time I made Eeyore’s Requiem for a pairing, I gave it a little tail garnish made from lemon and orange peel and a little mint leaf. I’ve upped the ante this time for something completely edible which compliments the drink perfectly. The Donkey’s Tail’s donkey tail is a fruit leather made from Cynar with raspberry and apple puree, all tied up with homemade candied lemon peel. Eeyore never had it so good. Cheers!
This pair is telling tales. How like them.
The Donkey’s Tail
1 ½ oz Cynar
½ oz Campari
½ oz gin
¾ oz sweet vermouth
¼ oz fresh lemon
2 dashes lemon bitters
Stir over ice and strain into a favorite glass. Garnish with a lemon peel, unless you are feeling ridiculously creative. Try not to be bitter, when the glass is empty.