A Empordà
Andrew NapierEmpordalia Sinols adds a nutty, caramel element here reminiscent of similarly oxidative wines, but somehow fresher and more buoyant. Be sure to use Mt. Defiance Amaretto in this cocktail: it's decidedly lighter and more complex than average almond liqueur.
Ingredients
- 2 oz Empordàlia "Sinols" Garnatxa de l'Empordà
- ½ oz Laird's Old Apple Brandy
- ¼ oz Mt. Defiance Amaretto
- 1 dash Artemisia Salt & Sorghum Bitters
- Orange rind, for garnish
Preparation
- Combine Sinols, brandy, amaretto, and bitters in a shaker over ice. Stir until well-chilled.
- Strain into a coupe glass and garnish with the orange rind.
