At Houston’s Julep, bartender David Kubiak sought to create a cocktail that highlighted Amaro Montenegro while serving as a delicious intro to mezcal. “For the longest time, I was working with lemon, mezcal, Montenegro, agave syrup, and soda, and I just needed something to tie it all together,” he says. Cynar turned out to be the answer. The result is a bittersweet and herbaceous highball with a subtle smokiness.
Amaro Highball: The Good, the Bad, the Ugly
