Take Two
I’ve paired this dimension defying box with the “Take Two” by Tyson Buhler from Death and Company. The drink is a variation on the classic daiquiri, which I have extolled time and again. This one combines a nicely aged rum with lime juice, cane syrup, a touch of absinthe, and “Bergerac Mix”, which deserves some explaining. Bergerac Mix began life with a novelty name dreamed up by another Death and Company team member, Brad Farran. He wanted to create a cocktail called “Cynaro De Bergerac” which used the artichoke based Italian amaro, Cynar, and a rich red wine from France’s Bergerac region. To these two ingredients he added Black Strap rum and Demerara syrup, which became known as “Bergerac Mix”.
Take Two by Tyson Buhler
The Cynaro De Bergerac cocktail which uses this mix is delicious and full of flair – you might even say it has “panache”. The mix was too tasty to be limited to one specialty cocktail, so Buhler included it in his daiquiri drink for a second take. The resulting Take Two is full of richly satisfying layered flavors which absolutely pop in three-dimensions. Here’s to surprising depths, interdimensional secrets, new perspectives and double-takes. Cheers!
So good you might need to take more than one
Take Two by Tyson Buhler
1 oz aged rum (Ron Del Barrilito 3-Star)
1 oz Bergerac Mix (equal parts Cynar, Bergerac red wine, Black Strap rum and Demerera syrup)
1 dash absinthe (Vieux Pontarlier)
¾ oz lime juice
½ oz cane sugar syrup
Shake well with ice and strain into a favorite three-dimensional vessel. Garnish with lime.
Seeing double ... twice
For more daiquiri variations see: