Name: Alcachofa
Total time: PLACEHOLDER
Ingredients: ¼ cup Smoky Chile Rim Sugar (optional, see headnote); 2 ounces reposado tequila; ¾ ounce Cynar; ¼ ounce sweet vermouth

Why This Recipe Works

Behind the characteristically bittersweet punch that Italian amaro is known for, Cynar's distinctly herbal, vegetal, and woodsy flavor notes are what make it so special. In cocktails, it pairs well with anything from Scotch to orange juice to seltzer, but we loved how it combined with tequila, the deliciously complex Mexican spirit distilled from the blue agave plant, and especially with reposado tequila (”rested” tequila that has been stored for a minimum of two months in the presence of oak). When we tried adding a bit of sweet vermouth to this combination, riffing off of the Negroni, we found we'd landed squarely on a cocktail known as the alcachofa (from the Spanish word for artichoke). Only in this case, we found that the classic Negroni ratio of 1 (spirit) to 1 (amaro) to 1 (sweet vermouth) left the unique flavor of the Cynar somewhat obscured. After a bit of fiddling, we settled on a more balanced combination that gave our Alcachofa a strong tequila backbone, a clean hit of Cynar, and just enough vermouth to round it out.

Before You Begin

To add a touch of sweet spice, try gilding the rim of the glass with Smoky Chile Rim Sugar. For Smoky Chile Rim Sugar recipe, see this article.

Instructions

Spread sugar, if using, into even layer on small saucer. Moisten about ½ inch of chilled cocktail glass rim by running lemon wedge around outer edge; dry any excess juice with paper towel. Roll moistened rim in sugar to coat. Remove any excess sugar that falls into glass; set aside.

Add tequila, Cynar, and vermouth to mixing glass, then fill three-quarters full with ice. Stir until mixture is fully combined and well chilled, about 30 seconds. Strain cocktail into prepared glass. Pinch lemon peel over drink and, if rim is unsugared, rub outer edge of glass with peel. Garnish with lemon peel and serve.