A momentary homage to Gijón, the home of Trabanco Cider and origin of its Asturian apple quinquina. Gijón is known for its maritime fishermen's quarter and coastal cliffs, an atmosphere captured here by saline fino sherry and a dash of rugged amaro. We like to serve this with no adornment. Just a cocktail and a glass and open air.
Ingredients
- 1½ Alma de Trabanco Quinquina en Rama
- ½ oz fino sherry
- ½ oz cognac
- ¼ oz Vecchio Amaro del Capo
- 1 dash Artemisia Farm & Vineyard Sumac Bitters
Preparation
- Combine the Alma quinquina, fino, cognac, amaro, and bitters in a shaker over ice. Stir until well-chilled.
- Strain into a wine glass. No ice. No garnish.
