As my Scottish in-laws would say, it’s a dreek night in Melbourne, so was looking for a something to warm my cockles as I wrapped myself in a blanket.
Negronis are always fabulous on a cold, dark night, but as I’d recently purchased a bottle of Cynar at my friend JD’s new shop, The Bitters Lab, I wanted to use it in a cocktail. The Cin-Cyn cocktail ticks both boxes. Instead of Campari in your Negroni, you use Cynar.
What is Cynar?
Cynar is a bitter Italian liqueur (within the amaro family), infused 13 plants and herbs, that was launched in 1952. The dominant ingredient is artichoke, Cynara scolymus, which is where it gets its name. Because of this ingredient, is can be used as a digestif and an aperitif. Like Campari it is bitter, but not as sweet and has a pleasing herbaceous edge.
Ingredients for The Cin-Cyn Cocktail
30ml gin (I used Tanqueray Bloomsbury)
30ml Sweet vermouth
Stir all ingredients over ice. Strain into a cocktail glass and garnish with a twist of orange if desired.
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