Yanni Kehagiaras of San Francisco’s Stoa Bar tends to eschew garnish in his drinks, preferring to let their innate beauty speak for them. Bitter End is no exception, with its magnificent float of aromatic bitters creating a stunning gradient through the glass. Drinking it is an equally lovely experience, as the spice of the bitters becomes potent on approach, and then gives way to a bracing, unsweet rum sour.
Build in the order given in a tall glass, except for the bitters. Top with crushed or pebble ice. Insert a swizzle stick or bar spoon and twist back and forth, swizzling to stir the drink to mix and incorporate from the bottom of the glass. Top with more ice, and float the bitters on top of the drink.
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