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Cynar


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#61 EvergreenDan

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Posted 09 March 2012 - 05:44 AM

I've also heard that called Gin-Cin-Cyn (like Rin Tin Tin, I suppose). But I see Cin Cyn discussed here: Sloshed

I have made it Negroni-style, with equal proportions. It's a nice -- if obvious -- drink.

Does anyone know the true creator? I only noted "Washington Post" as my source when I originally noted the cocktail (pre-Kindred Cocktails days).
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#62 slkinsey

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Posted 09 March 2012 - 08:37 AM

The Cin Cyn (so named because of the use of Cinzano vermouth and Cynar) came from Babbo.
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#63 mkayahara

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Posted 10 March 2012 - 08:33 AM

I'm sure I'm not the first person to ever do this, but here's what I mixed up last night:
1.5 oz. Kittling Ridge brandy (from the same distiller as Forty Creek whisky; kind of Spanish in style, to my palate)
0.5 oz. Cynar
0.5 oz. amontillado sherry
2 dashes Regan's orange bitters

Stir, strain, up. Probably would have been nice with an orange twist, but I didn't have one. I quite enjoyed the drink anyway.
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#64 EvergreenDan

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Posted 10 March 2012 - 10:22 AM

Thanks, Sam. I guess I can't fight the authentic recipe (2:1/2:1/2 + OJ), but the Negroni-style is awesome. I reluctantly changed KC to the authentic version and moved the Negroni-style ratio to the variation. I made it two nights ago with Punt e Mes, which of courses messed up the cute name. Delicious.
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#65 Curt Rowe

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Posted 10 March 2012 - 08:05 PM

Here is a cocktail on the spring list at The Violet Hour. It is the work of a very talented bartender there who goes by Kyle.

The Art of Choke
1 oz Appleton White
1 oz Cynar
.25 oz Green Chartreuse
.25 oz Fresh Lime Juice
.25 oz Simple Syrup
3 Mint Sprig

Glass: Rocks
Garnish: 2 Mint Sprigs
Ice: Chunk

Muddle 1 mint sprig dry. Add rest of the ingredients. Stir. Strain. Serve over fresh ice.

Not for the faint of heart. But if you like Cynar already this cocktail is mindblowing.

Toby


I just tried this recipe. It's great. I had the Cyn Cin last night. It tasted like a Negroni to me. You're right about this one not being for the faint of heart. I made a Corn and Oil for my brother and sister to try. It was way too strong for them. This one falls in the same category. Of course, I like straight espresso

#66 EvergreenDan

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Posted 11 March 2012 - 11:28 AM

I had a bad-ass cocktail at Back Bar in Somerville, MA. I asked for something bitter, and got Ponte Vecchio. I've e-mailed for the correct quantities, but I think it was 1 1/4 each Fernet and Cynar and about 1/4 to 1/2 lemon. I'm guessing 1/2 because it was quite tart. Shaken up, coupe.
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#67 Tri2Cook

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Posted 11 March 2012 - 11:32 AM

I had a bad-ass cocktail at Back Bar in Somerville, MA. I asked for something bitter, and got Ponte Vecchio. I've e-mailed for the correct quantities, but I think it was 1 1/4 each Fernet and Cynar and about 1/4 to 1/2 lemon. I'm guessing 1/2 because it was quite tart. Shaken up, coupe.

Please share when you find out... I really want to try this one. I like Cynar, I love Fernet, tart is always nice.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#68 EvergreenDan

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Posted 11 March 2012 - 03:05 PM

Confirmed:

Ponte Vecchio
by Sam Treadway, Backbar, Somerville, MA
1 1/4 oz Fernet Branca
1 1/4 oz Cynar
1/2 oz Lemon juice

Stir, double strain, straight up, chilled coupe, no garnish

The Sloppy Possum from Lord Hobo, Cambridge, MA is essentially the same drink with Canton (although I like it even better with King's Ginger). I was surprised how the Cynar stood up to the Fernet.
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#69 ChrisTaylor

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Posted 11 March 2012 - 08:11 PM

Confirmed:

Ponte Vecchio
by Sam Treadway, Backbar, Somerville, MA
1 1/4 oz Fernet Branca
1 1/4 oz Cynar
1/2 oz Lemon juice

Stir, double strain, straight up, chilled coupe, no garnish

The Sloppy Possum from Lord Hobo, Cambridge, MA is essentially the same drink with Canton (although I like it even better with King's Ginger). I was surprised how the Cynar stood up to the Fernet.


Just tried this. This is a yes. Very much so.

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#70 FrogPrincesse

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Posted 11 March 2012 - 08:26 PM

Thanks, Sam. I guess I can't fight the authentic recipe (2:1/2:1/2 + OJ), but the Negroni-style is awesome. I reluctantly changed KC to the authentic version and moved the Negroni-style ratio to the variation. I made it two nights ago with Punt e Mes, which of courses messed up the cute name. Delicious.


Just a note that there is no orange juice in the Cin Cyn recipe in the Babbo cookbook. The rest of the recipe is identical to what you entered in the Kindred Cocktails database, with the gin specified as Junipero.

#71 slkinsey

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Posted 11 March 2012 - 09:06 PM


Thanks, Sam. I guess I can't fight the authentic recipe (2:1/2:1/2 + OJ), but the Negroni-style is awesome. I reluctantly changed KC to the authentic version and moved the Negroni-style ratio to the variation. I made it two nights ago with Punt e Mes, which of courses messed up the cute name. Delicious.


Just a note that there is no orange juice in the Cin Cyn recipe in the Babbo cookbook. The rest of the recipe is identical to what you entered in the Kindred Cocktails database, with the gin specified as Junipero.

Right. Babbo cookbook has it as 2 oz Junipero, 1/2 oz Cynar, 1/2 oz Cinzano sweet vermouth, orange bitters, orange twist.
Samuel Lloyd Kinsey

#72 EvergreenDan

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Posted 12 March 2012 - 03:25 AM

Does Babbo have the Cyn Cin as shaken or stirred? I read shaken elsewhere, but I'd guess that was because of the unauthentic addition of the OJ. Thanks for your help. It's tough to get to the bottom of an authentic recipe sometimes.
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#73 Tri2Cook

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Posted 12 March 2012 - 03:37 AM

Confirmed:

Ponte Vecchio
by Sam Treadway, Backbar, Somerville, MA
1 1/4 oz Fernet Branca
1 1/4 oz Cynar
1/2 oz Lemon juice

Stir, double strain, straight up, chilled coupe, no garnish

The Sloppy Possum from Lord Hobo, Cambridge, MA is essentially the same drink with Canton (although I like it even better with King's Ginger). I was surprised how the Cynar stood up to the Fernet.

Thanks! Didn't get to it last night, I already had a couple rum drinks lined up to try and usually call it a night at two unless something special is going on, but it's next in line.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#74 FrogPrincesse

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Posted 12 March 2012 - 07:12 PM

A Brooklyn variation with Cynar, from Chad Solomon: The Bensonhurst.

Rye, dry vemouth, maraschino, and Cynar.

Posted Image

#75 EvergreenDan

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Posted 13 March 2012 - 04:26 AM

Frog - I'm enjoying your pictures and recipes, but I'd be even more interested to hear your tasting notes and thoughts about the cocktails!
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#76 FrogPrincesse

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Posted 13 March 2012 - 10:29 AM

Frog - I'm enjoying your pictures and recipes, but I'd be even more interested to hear your tasting notes and thoughts about the cocktails!


Thanks!

The Bensonhurst was not a hit initially because at first it tasted like a dry Manhattan with a syrupy quality contributed by the maraschino. I had it side by side with another Brooklyn variation that we liked immediately, the Bushwick, and the Bensonhurst seemed quite sweet in comparison. For a moment I thought that maybe I had forgotten the Cynar, so I took a sip from my measuring cup to confirm that it had been included.

The Cynar is there, but mostly at the end, and gives a nice herbal finish to the drink (which my husband did not care for, but he is not a Cynar fan by any means). It the end this cocktail really grew on me. It is quite subtle and intriguing, not what I expected based on its description as a “tough-guy drink”. I entered it in my notebook so I will be making it again.

I saw two versions of it online. The one I tried was actually the second one.

Oh Gosh! version
2 oz rye, 1 oz dry vermouth, 1/3 oz maraschino, 1 barspoon Cynar (~ 1/6 oz)

Diffords version
2 oz rye, 1 oz dry vermouth, 1/4 oz maraschino, 1/8 oz Cynar

For references purposes, here is my go-to Brooklyn recipe (from Vintage Spirits and Forgotten Cocktails)
2 oz rye, 3/4 oz dry vermouth, 2 tsp (~1/3 oz) maraschino, 2 tsp (~1/3 oz) Amer Picon

The version from Oh Gosh! contains more maraschino and Cynar compared to the version I tried last night, so it's possible that the Cynar is more noticeable with these ratios. I would be tempted to try it again with the Brooklyn ratios, just substituting the Cynar for the Amer Picon.

Edited by FrogPrincesse, 13 March 2012 - 10:30 AM.


#77 FrogPrincesse

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Posted 13 March 2012 - 10:34 AM

Does Babbo have the Cyn Cin as shaken or stirred? I read shaken elsewhere, but I'd guess that was because of the unauthentic addition of the OJ. Thanks for your help. It's tough to get to the bottom of an authentic recipe sometimes.


Shaken, but it makes much more sense to me to build it directly in the glass, similar to a Negroni.

#78 EvergreenDan

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Posted 14 March 2012 - 07:56 PM

3/4 oz gin
3/4 oz aquavit (Linie)
3/4 oz Cynar
3/4 oz grapefruit juice
Shake, strain, rocks.

Very nice. Enough boughs and seeds to stand up to the choke.
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#79 FrogPrincesse

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Posted 10 April 2012 - 07:22 PM

Tonight I settled on Sam Ross' Too Soon? in preparation for this event on Sunday.

1 oz gin (Beefeater was specified but I was out and substituted Junipero)
1 oz Cynar
0.75 lemon juice
0.5 simple syrup
2 orange wedges (I used Cara Cara oranges)

Hard shake, strain

Posted Image

It is very balanced and complex despite the relative simplicity. It reminded me of the Bronx a little, but I liked it better. It would be a good introduction cocktail to Cynar.

Edited by FrogPrincesse, 10 April 2012 - 07:22 PM.


#80 sbumgarner

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Posted 01 May 2012 - 12:58 PM

Here is a cocktail on the spring list at The Violet Hour. It is the work of a very talented bartender there who goes by Kyle.

The Art of Choke
1 oz Appleton White
1 oz Cynar
.25 oz Green Chartreuse
.25 oz Fresh Lime Juice
.25 oz Simple Syrup
3 Mint Sprig

Glass: Rocks
Garnish: 2 Mint Sprigs
Ice: Chunk

Muddle 1 mint sprig dry. Add rest of the ingredients. Stir. Strain. Serve over fresh ice.

Not for the faint of heart. But if you like Cynar already this cocktail is mindblowing.

Toby


After years of reading about this drink I finally made The Art of Choke cocktail last night, mindblowing indeed. The new Beta Cocktails book lists the lime juice and syrup at 1/8 oz which seemed like the perfect balance to me (although they specified 2:1 demerara which may explain the discrepancy here). If you haven't tried this yet run to your nearest mixing glass.

#81 EvergreenDan

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Posted 01 May 2012 - 04:37 PM

@sbumgarner: Yes, Kyle Davidson is a magician. My mint is coming up. I know what tomorrow's cocktail will be. I omit the syrup entirely, and he specifies a fat quarter of Chartreuse, which I figure is about 3/8 oz.

Here's The Art of Choke as he posted it on Kindred Cocktails.
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#82 EvergreenDan

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Posted 03 May 2012 - 04:35 AM

Yup, The Art of Choke is fantastic. If you love Cynar and have access to mint, you really must try this. Has anyone experimented with other rums? Smith & Cross or J Wray, maybe?
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#83 sbumgarner

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Posted 03 May 2012 - 06:33 AM

Yup, The Art of Choke is fantastic. If you love Cynar and have access to mint, you really must try this. Has anyone experimented with other rums? Smith & Cross or J Wray, maybe?


I haven't yet but I could see a less-funky, aged agricole working in this drink, maybe I'll give that a try over the weekend.

#84 FrogPrincesse

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Posted 18 May 2012 - 03:12 PM

I tried Sam Ross' Chin Up a couple of nights ago (from the Bartender's Choice app).

Gin, cynar, dry vermouth, muddled cucumber.

It can be described as a dry martini with a touch of Cynar and cucumber. First I thought that the dry vermouth tasted too syrupy in combination with the Cynar. For a moment I thought that my vermouth was bad, but this is was a recently opened bottle - maybe Noilly Prat would be a better choice than Dolin for this cocktail. Overall, the cocktail felt a little out of balance for me.

I could not enjoy it on its own but realized that it was much better in combination with a very pungent goat cheese such as Humboldt Fog. With the cheese it became great, the strong herbal aromas in the cocktail were a good match.

Posted Image

#85 Paulo Freitas

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Posted 24 May 2012 - 12:31 AM

Recipe for the cocktail that won the Brazilian qualifying for the DIAGEO World Class 2012.

Choke Me Softly
50ml Tanqueray nº10 (7/4oz)
50ml Cynar (7/4oz)
5ml Soho Lychee Liqueur (1/4oz)
2 dashes Fernet (from an Angostura bottle)

Stir & Strain in a coupe glass, garnish with a grapefuit zest and a rose petal.

Posted Image
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#86 EvergreenDan

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Posted 24 May 2012 - 04:38 AM

@Paolo - is that creation yours? The combination of artichoke and lychee is certainly unexpected. Maybe the mint/menthol from the Fernet (which seems to go with both) is a bridge?

BTW, 5ml is almost exactly 1 tsp, which is a pretty common measurement here in the US.
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#87 Paulo Freitas

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Posted 24 May 2012 - 06:34 AM

Maybe the mint/menthol from the Fernet (which seems to go with both) is a bridge?


Yes, you nailed it right Dan, I used the Fernet for its minty properties to make this apparently train wreck work. Its a riff on the Martinez, where the Cynar works as the Red Vermouth and the lychee liqueuer as the Marasquino.
I made it thinking about mother-in-laws and theirs sweet/bitter dualities. The lychee comes as subtle perfume, in the best possible way.

It's my creation and you can feel free to add it to Kindred Cocktails if you want.
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#88 KD1191

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Posted 24 May 2012 - 07:22 AM

This is a variant of the Teenage Riot from Beta Cocktails, which calls for both Dry Vermouth and Dry Amontillado Sherry. I replaced both with the vin jaune I had picked up earlier in the week. The 'Shortcut to a Teenage Riot' turned out really well. This combination was better at equal parts than the original ratio.

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#89 sbumgarner

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Posted 13 June 2012 - 01:44 PM


Yup, The Art of Choke is fantastic. If you love Cynar and have access to mint, you really must try this. Has anyone experimented with other rums? Smith & Cross or J Wray, maybe?


I haven't yet but I could see a less-funky, aged agricole working in this drink, maybe I'll give that a try over the weekend.


I finally tried the Art of Choke with some aged agricole (Depaz) last night. Not as clean as the white rum version but some fruity notes jumped out with the agricole version that I don't remember in the white rum version. I still prefer the original but this was definitely an interesting variation worth trying.

#90 Chris Hennes

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Posted 17 June 2012 - 10:41 AM

One thing I discovered about the Art of Choke this past week is that it works pretty well as a bottled cocktail, if you leave the mint out and muddle it in at service time. I wasn't sure how it would hold up given that it has lime juice in it (I don't usually like bottled cocktails that have citrus in them) but I think because there is so little it manages to survive more-or-less intact.

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