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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 RecipesRecipe from Food & Wine Cocktails 2015

By Tina Ross

Published on June 9, 2015

Last Broadcast Aperitif — Photo: © Lucas Allen

Total Time:

5 mins

Yield:

1

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Ingredients

2 medium strawberries, sliced, plus 1 slice for garnish
1 1/2 ounces tawny port
3/4 ounce pineapple gum syrup (see Note)
1/2 ounce Cynar (bitter artichoke aperitif)
1/2 ounce fresh lemon juice
Ice
3/4 ounce chilled dry sparkling wine
3 dashes of absinthe

Directions

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.

Notes

Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available from smallhandfoods.com.

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Ingredients

Directions

Notes

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