After the Milano Swizzle, I wanted more salt in cocktails, and thought back to a drink my friend Addison had made me some six months ago, the Bitter Giuseppe.

There are a few different versions of this drink floating around. According to this blog, the drink was created by Stephen Cole of Chicago’s wonderful The Violet Hour, and then made salty by Kirk Estopinal of Cure in New Orleans. Estopinal’s recipe calls for Punt e Mes with salt, Cole’s original with Carpano Antica without, but both share Cynar’s artichoke heart. At Craft and Commerce, they (predictably) do it their own way.

Bitter Giuseppe
2oz Cynar
1oz Carpano Antica sweet vermouth
2 small dashes of salt
Combine ingredients in Old Fashioned Glass over ice.
Cut a lemon peel with enough meat to extract about 10-15 drops of juice
Squeeze juice into the drink, express peel oils on top, stir, and serve.

As detailed in a marvelous post on beta cocktails, the extra salt reins in the Cynar — this cocktail has twice the Cynar but only half the bitterness of the Milano Swizzle. Apparently while reading French scientist Hervé This’s dense & detailed volume, Molecular Gastronomy, Estopinal found that salt curiously tempers bitterness in liquids even more than sugar.

In this case, the salt blunted the bitter effect, allowing the liqueur’s component ingredients to showcase their otherwise overpowered flavors. The nose is a bit unengaging, but the taste offers a complex and pleasing barrage of herbal notes (orange and artichoke, to name two of several) and deep salted umami that fades into soft and lingering bitterness at the finish.