Herbivore
The cocktail renaissance of the past decade has ushered in a new era of hand-squeezed fruit juices, small-batch syrups, and a myriad of other tools to elevate and enhance sweet cocktails. But it’s only recently that savory cocktails have started to get their moment in the sun, and fantastic drinks like the Herbivore prove that it’s about time.
Juliet Ceballos from City House Nashville in Tennessee is the brilliant inventor of this appetizing drink. Basing it on genever is a stroke of genius; its rich, malty flavors combine beautifully with the notes of artichoke, herbs and celery. An aged oude-style genever would be best, but jonge-style will still make for a tasty sipper.
Ceballos calls for Cardamaro, a lighter, easy-drinking alternative to Cynar. It’s still delicious with Cynar, but we’d definitely avoid Cynar 70 here – the higher-proof version would overwhelm the delicate harmony of flavors in the Herbivore.
Ingredients
- 1½ parts Genever
- ¾ part Artichoke amaro
- ¼ part Green herbal liqueur
- 2 dashes Celery bitters
Instructions
Stir all ingredients with ice and strain into a chilled cocktail or coupe glass. Garnish with a wide twist of lemon.
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Read more
- The Herbivore at PUNCH magazine
Brad Boyd. Google Play Store 
