This inky drink was made for Halloween, but it doesn’t have to stay there. The bittersweet amaro Cynar 70 and sweet creme de cacao work well with blackstrap rum and are balanced by dry sherry. You can make the drink more seasonal with a creepy garnish — or a bitter chocolate one, since the drink is basically an adult trick-or-treat. Regular Cynar would work, and Cardamaro or Ramazzotti would substitute well, if necessary, but Cynar 70 is ideal.
Servings: 1 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 1 servings
Ingredients
- Ice
- 1 1/4 ounces blackstrap rum, such as Cruzan
- 1 1/4 ounces dry sherry
- 1/2 ounce Cynar 70
- 1/4 ounce creme de cacao
- 1 pinch kosher salt
- 1 square dark chocolate (optional), for garnish
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Directions
Place a large ice cube in a rocks glass. Fill a mixing glass with ice and add the rum, sherry, Cynar, creme de cacao and pinch of salt. Stir briefly to chill and dilute, then strain into the prepared glass. Garnish, if you like, with a square of chocolate placed on the rim of the glass.
Recipe Source
From Spirits columnist M. Carrie Allan.
Tested by M. Carrie Allan.
Email questions to the Food Section at food@washpost.com.
