Art of Choke Cocktail

History of Art of Choke Cocktail

Invented by Kyle Davidson at Chicago’s Violet Hour, the Art of Choke emerged in the late 2000s as a signature amaro cocktail. Davidson initially created it during a “bartender’s choice” order: he mixed white rum with Cynar amaro, rinsed the glass with green Chartreuse, and topped with mint. For the final recipe, he increased the Cynar and Chartreuse, kept it stirred with a touch of lime, and made mint a key flavor. Featured in the book Rogue Cocktails (2009) and later in Simonson’s Amaro book, the drink remains a bittersweet, herbal gem in mixology circles.

Ingredients

• 1 oz light rum
• 1 oz Cynar (artichoke-bitter Italian amaro)
• ¾ tsp fresh lime juice
• ¾ tsp rich demerara syrup (2:1 sugar:water)
• ¼ oz green Chartreuse
• 2 mint sprigs

Instructions for Art of Choke Cocktail

1. Muddle: Muddle one mint sprig with the rum, Cynar, lime juice, and demerara syrup in a mixing glass.
2. Stir: Add ice and stir until very cold (about 15 seconds).
3. Strain: Strain into a rocks glass over fresh ice.
4. Garnish: Slap the remaining mint sprig and use as garnish.

Food Pairing with Art of Choke Cocktail

Art of Choke’s intense herbaceous bitterness suits rich and spicy dishes. It pairs wonderfully with Moroccan or Indian fare (like lamb tagine or curry), as the mint and bitters cut through heavy spices. It also complements bold savory dishes such as braised pork, barbecue beef, or even a hearty mushroom risotto. The minty finish can balance sweet-spicy foods (chorizo tacos with mango, or rich desserts like dark chocolate cake).

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