A small drawing of a purple coupe is the only indication you've reached The Varnish, a nouveau speakeasy hidden in the back of a reborn Cole's in Downtown. For the bar's cocktail compendium, general manager Chris Bostick created the Silvio Swizzle ($12), named for the earthy Italian amaro. Velvet Falernum, fresh lime juice and Austrian peach liqueur smooth out the acidity and join two rums: Ron del Barrilito Two Star and Appleton Estate VX. A final dusting of cinnamon garnishes a drink that seamlessly bridges summer and fall.
1 ounce Appleton VX
1 ounce Ron del Barrilito Two Star
1 ounce fresh lime juice
¾ ounce amaro, preferably Meletti
¼ ounce Velvet Falernum
¼ ounce Rothman & Winter Orchard Peach
Cinnamon stick, finely grated
In a Collins glass, combine the Appleton VX, Ron del Barrilito Two Star, lime juice, amaro, Velvet Falernum, Rothman & Winter Orchard Peach and crushed ice. Using a long-handled metal spoon, push the spoon to the bottom of the glass and rub the handle back and forth quickly between your hands. When the outside of the glass begins to frost, top the drink with more crushed ice. Garnish with the lime wedge and dust with freshly grated cinnamon. Serve.