We love ourselves a good bitter-but-balanced cocktail, and we came across a doozy recently at the Hideout — the awesome, cocktail-nerdy bar within a bar in the back of Dalva on 16th. It's called Nobody's Dirty Business, and even though it's not on the current menu they'll still make it for you. As bartender and creator of the drink Jason Guarnieri Larsen tells SFist, it all came about because of his love of Cynar. "I have loved Cynar since the moment I first tasted it and always try to build new drinks around it. So pretty much anything new comes my way, I'm going to pair it with the stuff, and sometimes I get lucky!" He further explains that Hideout manager Todd Smith named the drink after a Mississippi John Hurt song. It's made with Batavia Arrack (an Indonesian sugarcane and fermented red rice liquor), Cynar (an artichoke-based amaro), Luxardo Maraschino (a Marasca cherry based liqueur), Bonal (a Gentiane-Quina Aperitif Wine), fresh lime juice. and topped with Prosecco. "We all know original is hard to come by these days so I like to make it easy on myself and strive for a 'personal original,'" says Larsen, but we're pretty sure this counts as original-original. Update: And such is the way in the cocktail sphere, but Portland bartender Jordan Gray reached out to point out some similarities between this drink and one he created called The Original Dirty Liver, which doesn't have the Prosecco.

Nobody's Dirty Business

3/4 oz Batavia Arrack
3/4 oz Cynar
3/4 oz Luxardo Maraschino
1/2 oz Bonal
3/4 oz Fresh Lime Juice

Put all the ingredients except the Prosecco in a shaker. Shake with ice at least 20 times. Double strain into coupe style cocktail glass. Top with Prosecco.