Ingredients:
1 oz Rye Whisky
1oz Cynar
1oz Dolin sweet vermouth
Dash of cocoa nib & chili bitters (optional)
Note:
Named after a stream that runs through Floyd's old farmhouse in Mississippi, the Skiffer is, as Floyd puts it, at the halfway point between a classic Manhattan and another cocktail perennial, the Negroni. Using cynar, an artichoke-derived Italian aperitif, it blends the smooth complexity of the former with the tart, sharp sweetness of the latter.
1oz Cynar
1oz Dolin sweet vermouth
Dash of cocoa nib & chili bitters (optional)
Note:
Named after a stream that runs through Floyd's old farmhouse in Mississippi, the Skiffer is, as Floyd puts it, at the halfway point between a classic Manhattan and another cocktail perennial, the Negroni. Using cynar, an artichoke-derived Italian aperitif, it blends the smooth complexity of the former with the tart, sharp sweetness of the latter.
Restaurant/Bar: The Vanderbilt, 570 Vanderbilt Ave, Brooklyn, NY
Barman: Brian Floyd
Recipe Type: AuthenticBarman: Brian Floyd
Submitted By: The Vanderbilt
Recipe Author: The Vanderbilt
Original Photograph By: Alexander Ho
Photograph Retouched By: Recipe Spy
Source: http://www.time.com/time/specials/packages/article/0,28804,2115189_2115188_2115288,00.html