> Ok, I'll take Queneau's challenge. Here is a drink I created a while
> back which I think represents a great cocktail with both complexities
> of flavor as well as a good balance.
>
> Trident
> 1 ounce dry sherry
> 1 ounce Cynar
> 1 ounce aquavit
> 2 dashes Fee's peach bitters
> Stir with ice.
> Strain into a cocktail glass.
> Garnish with a lemon twist.
>
>
> As you can see, it is a variation of the Negroni, and using
> ingredients that you probably aren't likely to commonly find in many
> bars. This was one of three cocktails that I created to help Fee's
> get more cocktail recipes which used their peach bitters.
>
> One of the bars here in Seattle that is serving this drink is going
> through so much Cynar, that folks from the liquor store made it a
> point to come by to find out just what the heck somebody was actually
> doing with this stuff that usually just gathered dust on the shelves.
> :->
>
> -Robert
> www.DrinkBoy.com
That's the artichoke stuff right? Let's step up the challange a bit and
create a cocktail where the ingredients CAN be found in any reasonably stocked
bar
P.S. Very interested in hearing the other 2- recipes Thanks Lorraine