Carpe Vinum

Cynar, sweet vermouth and fig syrup are shaken with black walnut bitters. The source specifies an up-served coupe for this bitter, nut-accented mixture.

Carpe Vinum. Coupe glass with a deep amber-brown Cynar-vermouth drink, no ice and a curled lemon peel.

Active preparation: 5 minutes

Ingredients

  • 7.5 ml Liber & Co. Caramelized Fig Syrup
  • 60 ml Cynar
  • 15 ml Sweet vermouth
  • 3 dash Black walnut bitters
  • 1 piece Lemon peel, for garnish

Instructions

  1. Measure the ingredients for mixing into a shaker. Keep Lemon peel aside for finishing.
  2. Add cubed ice, seal and shake firmly for 10–15 seconds.
  3. Strain into a chilled coupe glass without ice.
  4. Express the citrus peel over the surface, then add the listed garnish. Serve promptly.