Rick Paulger, head bartender of Michael Symon’s Roast in Detroit, has created a cocktail perhaps best suited to the indecisive or noncommittal. What’s your pleasure? Tequila, gin, vodka? Patrons choose a base spirit and an amaro — Paulger recommends Zucca Rabarbaro for a wintertime flavor. “We make a drink with the base spirit, and after it’s strained into the glass, we pour in a mixture of bitters and the amaro to sit at the bottom,” Paulger says. “It changes the drink every time you sip it, and works with practically every spirit!”
2 ounces Tequila Cazadores Blanco
½ ounce lime juice
½ ounce demerara syrup
¼ ounce Zucca Rabarbaro
2 dashes Angostura aromatic bitters
Shake the tequila, lime juice, and syrup with ice, and double strain into a chilled cocktail glass. In a jigger, measure the Zucca Rabarbaro and add Angostura Aromatic bitters. Carefully pour mixture into the center of the finished cocktail.