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Milano Swizzle

February 4, 2012

Every great once in a while, a happy accident aligns our schedules and all my best friends have the same afternoon off. Tuesday was such an afternoon, and never one to beat a dead gift horse, we all immediately descended upon Craft and Commerce for some sunshine cocktails.

It was gorgeous outside – we’ve had more summer this winter than we had all of last summer – so I plucked the Milano Swizzle off the menu for something bitter and refreshing before my embarrassingly bourgeois meal of bacon-wrapped corn dogs.

Milano Swizzle
0.25oz lemon juice
1oz Cynar
1oz Beefeater London Dry Gin
1oz Carpano Antica
pinch of cracked salt
Fill with crushed ice, swizzle or stir until glass frosts;
garnish with lemon peel.

I’m fairly confident that this is unrelated to Tony Abou Ganim’s Milano, and shares the Italian city only as a source for the lovely potable bitters – in this case, the earth and artichoke of the Cynar. This is essentially a Negroni with a different bitter and a bit of lemon juice. What really excited me about this drink was the salt, still a stone relatively unturned in my cocktail experience and used deliciously here.

The drink started tart and led to a complex orange and earth herbaceous that the salt made almost savory, with the alchemy of the ingredients intensifying the Cynar for a sharply bitter finish. The salt was mostly undetectable but for the savory effect, and definitely makes me want to play with it more.

Our bartender Ryan commented that salt and Cynar enjoy each other’s company. Drinking it, you can clearly see how it can be taken too far, but you can also get a glimpse of its potential.

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