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Cynar


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#91 Anna N

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Posted 01 November 2012 - 04:43 PM

This week's Cocktailian column by Gary Regan includes a Cynar cocktail from Restaurant Eugene is Atlanta. Sounds tasty!

Order a Scorched Earth cocktail and watch sparks fly

Ingredients are: 1 1/2 oz Cognac, 1/2 ounce sweet vermouth, 1/2 oz Cynar. Stir, garnish with flamed lemon twist.


Sipping on one of these now. Quite like it but prefer the Cyn-Cin.
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#92 FrogPrincesse

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Posted 16 January 2013 - 10:37 AM

I tried this cocktail last night which reminded me of the Little Italy.

Slippery Slope (Tona Palomino)
2½ oz rye whiskey
3/4 oz cherry liqueur
1/2 oz cynar

There is an illusion of sweet vermouth in the drink with the cherry and cynar combo (I used Luxardo's cherry liqueur). It's just the right amount of bitterness/bite for me.

Posted Image

#93 Iheartnegronis

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Posted 18 January 2013 - 09:35 PM

I tried this cocktail last night which reminded me of the Little Italy.

Slippery Slope (Tona Palomino)
2½ oz rye whiskey
3/4 oz cherry liqueur
1/2 oz cynar

There is an illusion of sweet vermouth in the drink with the cherry and cynar combo (I used Luxardo's cherry liqueur). It's just the right amount of bitterness/bite for me.

Posted Image


Nice choice of Rye...one of my favorites right now...

Here are two of my favorite Cyner Recipes:


1.5 oz rye whiskey
½ oz maple syrup
½ oz cynar
½ orange juice

2 oz tequila (blanco usually)
1/2 oz cynar
1/2 oz lime juice
1/4 simple syrup
3 dashes rhubarb bitters
a few drops of orange flower water
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#94 FrogPrincesse

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Posted 20 May 2013 - 09:58 AM

After the Cynar What I Mean (royal edition)...

 

8752608246_b2b0dc8738_z.jpg

 

... I was inspired to look for another cocktail that combined cynar and maraschino. I found this one in the Kindred database:

 

Maloney No. 2
by John Durr of the Hawthorn Beverage Group in Louisville
1 1/2 oz Bourbon (Original recipe specifies bonded)
1 1/2 oz Sweet vermouth, Cocchi Vermouth di Torino
3/4 oz Cynar
1/2 oz Maraschino Liqueur

Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist

 

I served it up. I was delicious. The bitter herbs of the cynar seem to have a great affinity for maraschino liqueur. It did not taste overly bitter so I thought I might convert my husband to cynar, but he decided he did not care for it.

 

8756427972_e522961db5_z.jpg
 


Edited by FrogPrincesse, 20 May 2013 - 10:06 AM.


#95 Rafa

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Posted 20 May 2013 - 10:20 AM

I love the Cynar/Maraschino combination. You might also like it with gin in Death & Co's Grand Street, with bourbon and celery bitters in The Sanny, with rye and cherry liqueur in my Eyetalian Cocktail, and with Batavia Arrack and Bonal in The Original Dirty Liver.


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#96 FrogPrincesse

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Posted 20 May 2013 - 10:27 AM

I love the Cynar/Maraschino combination. You might also like it with gin in Death & Co's Grand Street, with bourbon and celery bitters in The Sanny, with rye and cherry liqueur in my Eyetalian Cocktail, and with Batavia Arrack and Bonal in The Original Dirty Liver.

All added to my cocktail book for future inspiration. Thanks Rafa.



#97 Adam George

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Posted 20 May 2013 - 10:30 AM

Our leading cocktail on our summer list is a Cynar Maraschino number.

Roman Holiday
3oz Prosecco
1.25oz Cynar
1.25oz Martini Rosso
.25oz Luxardo Maraschino
Build in order in goblet/Pinot Noir glass.
Fill with cubed ice
Garnish with orange slice.

Edited by Adam George, 20 May 2013 - 10:31 AM.

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#98 Rafa

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Posted 20 May 2013 - 10:35 AM

Our leading cocktail on our summer list is a Cynar Maraschino number.

Roman Holiday
3oz Prosecco
1.25oz Cynar
1.25oz Martini Rosso
.25oz Luxardo Maraschino
Build in order in goblet/Pinot Noir glass.
Fill with cubed ice
Garnish with orange slice.

 

Thanks for putting the measurements in American. Dan can breathe easy now. 


Edited by Rafa, 20 May 2013 - 10:38 AM.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#99 Adam George

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Posted 20 May 2013 - 10:44 AM

Our leading cocktail on our summer list is a Cynar Maraschino number.
Roman Holiday
3oz Prosecco
1.25oz Cynar
1.25oz Martini Rosso
.25oz Luxardo Maraschino
Build in order in goblet/Pinot Noir glass.
Fill with cubed ice
Garnish with orange slice.

 
Thanks for putting the measurements in American. Dan can breathe easy now. 

This was a conscious decision with you lot in mind.

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#100 olmoelisa

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Posted 21 May 2013 - 06:05 AM

Some Italian cocktails with Cynar:

Cynar is an Italian traditional bitter liqueur.
Drink on the rocks with an orange zest or use it in cocktails.

Shake 1 part of Artichoke Liqueur (Cynar), 1 part of Curacao, 1 part of Cherry Ratafià, 3 parts of orange juice.

Pour the Cynar in a frozen flute and add 2 parts of dry white wine.

A typical Venetian aperitif: shake 1 part of Artichoke Liqueur, 1 part of Aperol (or Red Vermouth), 1 part of Dry Gin.
Pour over ice in a highball glass.

My recipe to make Artichoke Liqueur (Cynar):

Ingredients:

1 liter of alcohol at 95º
30 tender leaves of artichoke
1 lemon
5 artichoke stems
1 flowering tops of yarrow
2 cloves
1/2 liter of water
1 cups of sugar
1/2 liter of dry white wine

Wash the artichoke leaves in water and lemon.
Peel the stems and cut them in little cubes.
Put the spices, the artichoke stems and leaves and the alcohol in an airtight jar.
Let soak for 3 weeks.
Filter.
Make a syrup with the sugar and the water.
If you prefer a very bitter taste use only ¼ cup of sugar.
Add the syrup and the wine to the alcohol.
Bottle and let rest for 4 months.

  My Italian Homemade Liqueurs and Pastries recipes at: http://italianliqueurs.blogspot.com.es


#101 Plantes Vertes

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Posted 21 May 2013 - 06:07 AM

Some Italian cocktails with Cynar:

Cynar is an Italian traditional bitter liqueur.
Drink on the rocks with an orange zest or use it in cocktails.

Shake 1 part of Artichoke Liqueur (Cynar), 1 part of Curacao, 1 part of Cherry Ratafià, 3 parts of orange juice.

Pour the Cynar in a frozen flute and add 2 parts of dry white wine.

A typical Venetian aperitif: shake 1 part of Artichoke Liqueur, 1 part of Aperol (or Red Vermouth), 1 part of Dry Gin.
Pour over ice in a highball glass.

My recipe to make Artichoke Liqueur (Cynar):

Ingredients:

1 liter of alcohol at 95º
30 tender leaves of artichoke
1 lemon
5 artichoke stems
1 flowering tops of yarrow
2 cloves
1/2 liter of water
1 cups of sugar
1/2 liter of dry white wine

Wash the artichoke leaves in water and lemon.
Peel the stems and cut them in little cubes.
Put the spices, the artichoke stems and leaves and the alcohol in an airtight jar.
Let soak for 3 weeks.
Filter.
Make a syrup with the sugar and the water.
If you prefer a very bitter taste use only ¼ cup of sugar.
Add the syrup and the wine to the alcohol.
Bottle and let rest for 4 months.

 

Thanks for the recipe Olmoelisa. I like homemade things :smile:



#102 Rafa

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Posted 21 May 2013 - 07:07 AM

Some Italian cocktails with Cynar:

Cynar is an Italian traditional bitter liqueur.
Drink on the rocks with an orange zest or use it in cocktails.

Shake 1 part of Artichoke Liqueur (Cynar), 1 part of Curacao, 1 part of Cherry Ratafià, 3 parts of orange juice.

Pour the Cynar in a frozen flute and add 2 parts of dry white wine.

A typical Venetian aperitif: shake 1 part of Artichoke Liqueur, 1 part of Aperol (or Red Vermouth), 1 part of Dry Gin.
Pour over ice in a highball glass.

My recipe to make Artichoke Liqueur (Cynar):

Ingredients:

1 liter of alcohol at 95º
30 tender leaves of artichoke
1 lemon
5 artichoke stems
1 flowering tops of yarrow
2 cloves
1/2 liter of water
1 cups of sugar
1/2 liter of dry white wine

Wash the artichoke leaves in water and lemon.
Peel the stems and cut them in little cubes.
Put the spices, the artichoke stems and leaves and the alcohol in an airtight jar.
Let soak for 3 weeks.
Filter.
Make a syrup with the sugar and the water.
If you prefer a very bitter taste use only ¼ cup of sugar.
Add the syrup and the wine to the alcohol.
Bottle and let rest for 4 months.

 

Thank you for the recipe, olmoelisa.

 

How does its flavor compare to the commercially available Cynar? 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#103 olmoelisa

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Posted 21 May 2013 - 11:55 PM

Thank you for the recipe, olmoelisa.
 
How does its flavor compare to the commercially available Cynar?

About the same.
Artichoke flavor is so strong it covers everything else.

  My Italian Homemade Liqueurs and Pastries recipes at: http://italianliqueurs.blogspot.com.es


#104 Chris Amirault

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Posted 11 June 2013 - 07:16 PM

Maloney No. 2
by John Durr of the Hawthorn Beverage Group in Louisville
1 1/2 oz Bourbon (Original recipe specifies bonded)
1 1/2 oz Sweet vermouth, Cocchi Vermouth di Torino
3/4 oz Cynar
1/2 oz Maraschino Liqueur

Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist

 

I served it up. I was delicious. The bitter herbs of the cynar seem to have a great affinity for maraschino liqueur. It did not taste overly bitter so I thought I might convert my husband to cynar, but he decided he did not care for it.

 

8756427972_e522961db5_z.jpg
 

 

FrogPrincesse, thanks for introducing me to this great tipple. Very tasty with Punt e Mes. 


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#105 FrogPrincesse

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Posted 11 June 2013 - 09:31 PM

You are very welcome, Chris. It's good to see you here!

#106 Plantes Vertes

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Posted 11 June 2013 - 09:53 PM

Making Cynar:

001 (480x640).jpg

 

My budget could only accommodate one artichoke so I divided the recipe :sad:



#107 Rafa

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Posted 12 June 2013 - 07:36 PM

Maloney No. 2
by John Durr of the Hawthorn Beverage Group in Louisville
1 1/2 oz Bourbon (Original recipe specifies bonded)
1 1/2 oz Sweet vermouth, Cocchi Vermouth di Torino
3/4 oz Cynar
1/2 oz Maraschino Liqueur

Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist

 

I served it up. I was delicious. The bitter herbs of the cynar seem to have a great affinity for maraschino liqueur. It did not taste overly bitter so I thought I might convert my husband to cynar, but he decided he did not care for it.

 

8756427972_e522961db5_z.jpg
 

 

I made this tonight and I'm sad to say I found it too sweet and Maraschino-y. I used the specified Cocchi Vermouth and Ridgemont Reserve 1792, which is ~94 proof. I added some Islay whisky which helped balance it a bit. Since you all like it so much I'll assume my palate is just out of whack. I've been drinking mostly wine and neat spirits, so any cocktail would probably strike me as sweet. Or maybe I'm just becoming Evergreen Dan and will soon shun and hiss at all things sweet.  

 

Making Cynar:

 

My budget could only accommodate one artichoke so I divided the recipe :sad:

 

Glad you could find room in your budget for flowering tops of yarrow at least.


Edited by Rafa, 12 June 2013 - 07:37 PM.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#108 EvergreenDan

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Posted 12 June 2013 - 07:56 PM

Or maybe I'm just becoming Evergreen Dan and will soon shun and hiss at all things sweet

I like sssssssssssssssssssssssssweeet ssssssssssssssssssssssssssssssometimesssssssssssssss.


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#109 Zachary

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Posted 12 June 2013 - 11:16 PM

You know, I might just sub dry red wine (Shiraz?) for the Cocchi. Wait.... am I going to have to give up my membership in the All Things Cocchi fanclub? 

 

Thanks,

 

Zachary



#110 Plantes Vertes

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Posted 13 June 2013 - 03:33 AM

>Making Cynar:

 

My budget could only accommodate one artichoke so I divided the recipe :sad:

 

Glad you could find room in your budget for flowering tops of yarrow at least.

 

Just picked it for free. Got all sorts of mud and twigs around here. We don't all live in the Big Village you know.


Edited by Plantes Vertes, 13 June 2013 - 03:36 AM.


#111 tanstaafl2

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Posted 13 June 2013 - 11:18 AM

Maloney No. 2
by John Durr of the Hawthorn Beverage Group in Louisville
1 1/2 oz Bourbon (Original recipe specifies bonded)
1 1/2 oz Sweet vermouth, Cocchi Vermouth di Torino
3/4 oz Cynar
1/2 oz Maraschino Liqueur

Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist

 

I served it up. I was delicious. The bitter herbs of the cynar seem to have a great affinity for maraschino liqueur. It did not taste overly bitter so I thought I might convert my husband to cynar, but he decided he did not care for it.

 

8756427972_e522961db5_z.jpg
 

 

I made this tonight and I'm sad to say I found it too sweet and Maraschino-y. I used the specified Cocchi Vermouth and Ridgemont Reserve 1792, which is ~94 proof. I added some Islay whisky which helped balance it a bit. Since you all like it so much I'll assume my palate is just out of whack. I've been drinking mostly wine and neat spirits, so any cocktail would probably strike me as sweet. Or maybe I'm just becoming Evergreen Dan and will soon shun and hiss at all things sweet.  

Might try the variation Chris noted with Punt e Mes to see if that gets it back closer to balance for your palate.

 

Sounds tasty as written to me! Although might be worth trying using Rittenhouse rye as well.


Edited by tanstaafl2, 13 June 2013 - 11:22 AM.

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#112 FrogPrincesse

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Posted 19 June 2013 - 09:27 AM

The Navy Dock Daiquiri, found on cocktail virgin slut blog. Decided to post this one in the Cynar thread rather than the daiquiri thread based on the flavor profile.

 

1.5 oz Smith & Cross Jamaica rum
3/4 oz Cynar
1/2 oz lime juice
1/4 oz maraschino liqueur

 

 

9079414939_5b79481b0f_z.jpg

 

Oil and smoke in a daiquiri base, with bonus funk from the maraschino.

 



#113 FrogPrincesse

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Posted 19 June 2013 - 11:07 AM

So the Navy Dock Daiquiri was another one in a series of cocktails combining cynar and maraschino. (See the Cynar What I Mean and Maloney No. 2 upthread).

 

Chris Hannah's Amertinez, also from the cocktail virgin slut blog, is, as it names indicates, a bitter Martinez with a touch of amaro.

 

1 1/4 oz gin
2/3 oz sweet vermouth

2/3 oz amaro (I used cynar)
1/4 oz maraschino liqueur
2 dashes orange bitters

 

9072916718_24dd857574_z.jpg
 

It's ginny, bitter, a bit sweet. It's a good sipper.


Edited by FrogPrincesse, 19 June 2013 - 11:08 AM.


#114 FrogPrincesse

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Posted 26 June 2013 - 01:56 PM

EvergreenDan's creation (still unnamed?)

 

2 oz Cynar

1/2 oz Smith & Cross

1/2 oz Lemon

 

It's just like a Daiquiri, except that it's bitter, funky, lemony and nothing like a Daiquiri. But it's damn delicious.

 

9140553560_49ccb90d42_z.jpg
 

It's very good indeed.

 

 



#115 EvergreenDan

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Posted 26 June 2013 - 05:55 PM

Picked a name. Wedderburn is the heavy distillate used in Smith & Cross

 

Wedderburn or Bite
by Dan Chadwick
2 oz Cynar
1/2 oz Jamaican rum, Smith & Cross
1/2 oz Lemon juice

Shake, strain, rocks, lowball


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#116 haresfur

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Posted 27 June 2013 - 02:19 AM

Picked a name. Wedderburn is the heavy distillate used in Smith & Cross

 

Wedderburn or Bite
by Dan Chadwick
2 oz Cynar
1/2 oz Jamaican rum, Smith & Cross
1/2 oz Lemon juice

Shake, strain, rocks, lowball

 

Well, I liked the name "Sexy Beast", but "Wedderburn or Bite" works too.  :wink:

 

But if you are going to name it after a town just up the road from me, and since I don't have any Smith and Cross, you should know that Inner Circle works well in this.


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#117 Adam George

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Posted 28 June 2013 - 06:26 PM

EvergreenDan's creation (still unnamed?) 

2 oz Cynar1/2 oz Smith & Cross1/2 oz Lemon It's just like a Daiquiri, except that it's bitter, funky, lemony and nothing like a Daiquiri. But it's damn delicious.

 9140553560_49ccb90d42_z.jpg It's very good indeed.  
i made this today. Fantastic

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#118 mkayahara

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Posted 02 July 2013 - 07:10 PM

Replenished my supply of Cynar today, so I made up Dan's Wedderburn or Bite. Truly fantastic drink! 


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#119 Rafa

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Posted 02 July 2013 - 07:19 PM

I mixed up the recipes for the Warning Label and the Teenage Riot tonight, and made this:

 

1 oz Lemon Hart 151

1 oz Cynar

1 oz Amontillado Sherry

Lemon twist.

 

Pretty good!


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#120 KatieLoeb

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Posted 07 July 2013 - 03:22 PM

I have a semi-regular guest that comes in and asks for a Negroni with Cynar rather than Campari.  Slightly tweaked proportions, 1.5 gin:1 Cynar:1 M&R sweet vermouth.  While the drink is not to my taste, others that have tried it think it's grand.


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