Carina Salvi
On the right, Rouge Tomate's The Black Pearl cocktail.
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The Black Pearl

Cristian Molina, Rouge Tomate, New York City / January 2013

This recipe is from To Your Health!

  • 1 1/2 oz. Michter Rye
  • 1/4 oz. Tintilla de Rota
  • 1/2 oz. black olive chocolate barley syrup
  • dash of candy cap bitters

Add all ingredients in mixing glass; stir. Strain and serve in small rocks glass with 1 ice cube. You can garnish it with a black olive coated in a dark chocolate.