We discovered Zwack in research for recipes for the Hungarian Grand Prix a few years ago. We started out simple, drinking it straight as an apertivo or a between courses drink. Tasty but a little powerful all on its own.
This year, we wanted to find some new applications for this bitter, sweet, herbal liqueur. Thanks to the internet, that turned out easier than I thought! I liked Food & Wine and Saveur's contributions. I'm including our top choice from Food & Wine here, the Zwack-hatten.
from Food & Wine
2 oz Rye
3/4 oz Zwack
Dash Angostura bitters
In a mixing glass with ice, combine 2 ounces of rye and 3/4 ounce Zwack.
Add a dash of Angostura bitters.
Stir until well-chilled, and then strain into a cocktail glass.
Garnish with a big twist of lemon peel—twisting over the surface of the drink to spray its citrus oils all over.