Prima China (Death & Co. Recipe)

How many puns can you make with the name Cynar. No there is no Chinese ingredient in this cocktail, but that is also true of the Chinese cocktail as well. Really, this cocktail is a split between Mexican and Italian ingredients, but you don't have an easy play on words there.

This was a rich and bittersweet chocolate cocktail. I really liked how all the flavors came together and each lending its special touch. I am not a huge el Jimador fan, but the bitterness of their Anejo tequila was perfect for this drink and paired well with Cynar. Creme de cacao is often overly sweet, as is Dolin blanc, but in this case it was needed for balance and did that perfectly.

The recipe calls for Earl Gray infused Dolin blanc. I skipped the infusion time and used a drizzle of MurLarkey Three Tea whiskey (really only a few drops to not upset the balance of alcohol in the Dolin or overplay the tea flavor.) MurLarkey flavored whiskies are great for this because they are already an infusion of a flavor into raw (not neutral) corn spirit. Three Tea whiskey is bitter because there is no sugar, and it tastes strongly of Earl Gray, so it was an awesome move. 

• 2 oz. Anejo tequila (El Jimador used)
• 3/4 oz. Earl Grey-infused Dolin blanc (Murlarkey Three Tea whiskey and Dolin blanc used)
• 1/4 oz. Cynar 70
• 1 tsp creme de cacao
• 1 dash Aztec bitters
• grapefruit twist garnish
  

Combine all ingredients except for garnish in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with the twist.