Drinks Cocktails Wine cocktails Last Broadcast Be the first to rate & review! L.A. mixologist Tina Ross has been tinkering with this drink for years. She makes the rendition here with the nicely bitter aperitif Cynar. “Each time I make a new version, people say, ‘Don’t change it!’—but I do and they love it.” Slideshow: Aperitif RecipesRecipe from Food & Wine Cocktails 2015 By Tina Ross Published on June 9, 2015 Save Rate PRINT Share Close Photo: © Lucas Allen Total Time: 5 mins Yield: 1 Cook Mode (Keep screen awake) Ingredients 2 medium strawberries, sliced, plus 1 slice for garnish 1 1/2 ounces tawny port 3/4 ounce pineapple gum syrup (see Note) 1/2 ounce Cynar (bitter artichoke aperitif) 1/2 ounce fresh lemon juice Ice 3/4 ounce chilled dry sparkling wine 3 dashes of absinthe Directions In a cocktail shaker, muddle the 2 strawberries. Add the port, gum syrup, Cynar and lemon juice. Fill the shaker with ice, shake well and fine-strain into a large chilled coupe. Top with the sparkling wine and absinthe and garnish with the strawberry slice. Notes Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available from smallhandfoods.com. Rate It Print