1.5 oz Bols Genever
1 oz. Cardamaro
3/4 oz lemon juice
1/4 oz. orange liqueur (Cointreau)
Shake over ice. Double strain. Express lemon oils and discard zest
The nose is malt and citrus forward, interesting, as many genever cocktails have a bit of malt on the nose, but wait to reveal their full expression of maltiness on the finish. This is still present, yet now coupled with the richness of Cardamaro, a Bosca estate wine-based amaro flavored with Cardoon, a relative of the artichoke, and Blessed Thistle, along with a blend of other secret botanicals, before resting in oak for a minimum of six months resulting in a less bitter predecessor to modern amaris. It has a smoky, incense-like richness, with notes of copal and frankincense. Cardamaro can be a bit tricky to find in stores in the US, but can be special ordered for around $20 a bottle.
We have been in citrus heaven this season, with a large variety of unique heirloom varietals. The first iteration of this cocktail was made with sweet lime juice, which look like lemons and taste like candy with very little acidity. The resulting cocktail did not have the requisite acidity to help the other flavors adequately "pop", and we yielded a much better cocktail by selecting a classic lemon for our citrus.
While we missed the Campo de Encanto Pisco Post-Holiday punch party at Teardrop Lounge, we got one great recipe that also includes Cardamaro from Portland's Dave Shenaut.
2 oz. Cocoa infused Encanto Pisco
1 oz. Imbue Bittersweet Vermouth
.5 oz. Cardamaro
2 dashes Dandelion bitters