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Cynar


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129 replies to this topic

#121 FrogPrincesse

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Posted 18 July 2013 - 03:37 PM

On the topic of cynar (and salt), here is Christian Siglin's Milano Swizzle: gin, cynar, sweet vermouth, lemon juice, salt. It builds on the foundation of the Search for Delicious and adds gin. A great summer drink.

 

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#122 Rafa

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Posted 18 July 2013 - 09:21 PM

On the topic of cynar (and salt), here is Christian Siglin's Milano Swizzle: gin, cynar, sweet vermouth, lemon juice, salt. It builds on the foundation of the Search for Delicious and adds gin. A great summer drink.

 

I was in the mood for rum and I'm out of sweet vermouth, so I made a variation of this with Lemon Hart 151 and Bonal, same ratios. Really nice. 


Edited by Rafa, 18 July 2013 - 09:21 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


#123 FrogPrincesse

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Posted 24 October 2013 - 09:36 AM

The Man Comes Around by Rafa.

 

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His reputation is well deserved. He is really good.

 

 



#124 Rafa

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Posted 24 October 2013 - 03:30 PM

The Man Comes Around by Rafa.

 

10450640345_6b3545103e_z.jpg
 

His reputation is well deserved. He is really good.

 

 

You are too kind. Thank you for trying it. I'm glad our tastes aligned on this one.

 

If any of you haven't tried bostonapothecary's Alto Cucina yet, I highly recommend it. It's a model of balance, contemplative and delicious. And it's got a structure that lends itself to substitutions and experimentation. 


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DrunkLab.tumblr.com

 

”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


#125 FrogPrincesse

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Posted 19 November 2013 - 02:20 PM

Thanks to Rafa (again) for recommending the Doe's Path (rye, dry vermouth, Cynar, Benedictine, rosemary garnish).

 

It's delicious indeed, plus it helped me complete my entry for this month's MxMo Resin challenge.

 

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#126 FrogPrincesse

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Posted 04 December 2013 - 05:35 PM

My cocktail last night was the Bitter Giuseppe. Less bitter than I remembered. This is the version published earlier this year in Imbibe magazine, which differs from the one in beta cocktails with an increased amount of sweet vermouth (1 oz vs. 3/4 oz), orange bitters (6 dashes vs. 2), and lemon juice (1/4 oz). This updated version is also included in the Art of Shim.

 

Stephen Cole uses Carpano Antica Formula, but it's very good too with Cocchi vermouth di Torino, which plays well with the chocolate notes in Cynar.

 

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#127 FrogPrincesse

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Posted 19 March 2014 - 01:37 PM

As one Does, I found myself in the mood for something bitter again last night after a long day at work, so I went for this Joaquin Simó creation found in the Kindred Cocktails database. Cynar, blanco tequila, Fernet-Branca, mole bitters, mint. It's a low-alcohol drink that goes down easily. The bitterness is very apparent at first, but then the accent ingredients pull all the other notes from the Cynar.

 

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#128 Tri2Cook

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Posted 19 March 2014 - 02:52 PM

As one Does, I found myself in the mood for something bitter again last night after a long day at work, so I went for this Joaquin Simó creation found in the Kindred Cocktails database. Cynar, blanco tequila, Fernet-Branca, mole bitters, mint. It's a low-alcohol drink that goes down easily. The bitterness is very apparent at first, but then the accent ingredients pull all the other notes from the Cynar.


That sounds tasty. Unfortunately, no mint in the house and I'm feeling way too lazy to go to the store tonight. Definitely adding it to the list though.

 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#129 Czequershuus

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Posted 23 March 2014 - 02:04 PM

I was looking for a nice egg white cocktail the other day, and my eye landed on the Cynar heavy Two from L.A.

 

Two from L.A. (Link)

2 Oz Cynar

1 Oz No. 3 Dry Gin (Beefeater)

0.5 Oz Green Chartreuse

2 ds Orange Bitters (Reagan's)

1 Egg White

Dry shake then shake with ice, strain into a rocks glass and garnish with an orange twist.

 

Exactly what I wanted. The Cynar is dominant, with the Chartreuse adding a pleasantly spicy tinge, and the Gin drying the whole thing out. The orange bitters are noticeable mostly on the nose. A smooth, creamy, bitter way to enjoy ones day off.



#130 Czequershuus

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Posted 29 March 2014 - 11:56 AM

Found this very interesting Cynar drink on Cocktail Virgin Slut. 

 

Joan Miro (Link)

1.5 Oz Cynar

1.5 Oz Dry Vermouth

0.5 Oz St. Germain

0.5 Oz Lime Juice

1 inch piece of Celery

Muddle celery, add other ingredients and shake with ice. Strain over fresh ice into a rocks glass rimmed with celery salt ginger honey crystals(omitted, because who had time to make something that specific. Although it does sound yummy)

 

I love this drink. The muddle celery really come through in the aroma. It fades into the back ground on the sip, where the Cynar takes over, though it is muted by the dry vermout. It is a very well balanced drink.


Edited by Czequershuus, 29 March 2014 - 12:06 PM.