We’ve been eating out a lot for the last week. Thursday at The Bristol, Friday at Parson’s, Saturday ordering Dante’s, Sunday at Frontier, and finally Monday at Publican. Beautiful food, rich food, beer, cocktails … we ate it all and loved it but by the time we reached the final stretch at Publican … we’d just finished eating a huge plate of porchetta, so when the dessert menu came and I saw, under Liquid Dessert, something called “kyle’s after pork” digestif, I needed to know what it was. Our server said it has Cynar, Green Chartreuse, rum and mint. That sounds weird, I thought. I’ll have that, I said.
It was delightful. And I wanted to always have it, so with the taste fresh in my mouth, I set about trying to recreate it at home. Now, what I came up with is not nearly as beautifully balanced as what I had at Publican, and we didn’t have mint on hand, so I let go of that. But I still think this is pretty nice.
I didn’t now what kind of rum or what proportions. I used Appleton since we had it on hand, and I think it works to make a a little post-dinner tipple inspired by the Publican’s digestif.
Not “Kyle’s After Pork” Digestif
- 3/4 oz Cynar
- 1/4 oz Green Chartreuse
- 1/3 oz Rum
Stir ice & strain into a large shot glass/small rocks glass/whatever the proper name is for something that holds 3-4 oz.
It’s better than a cigarette for finishing a fine, rich meal. And I highly recommend getting a meal at Publican if you possibly can.