The truth is that I almost never use the 70. I go through multiple bottles of Cynar a year, but my 70 is several years old at this point.
Part of what I like about Cynar is that it’s quite flavorful — but it’s also lower proof. So that’s how I tend to use it.
That said, I think the best applications for 70 are probably instances where you want the Cynar to be more aggressive in the mix — drinks where it’s the base spirit, like this Colada, or like the Bitter Giuseppe, where it’s the base of a kinda-sorta Manhattan.
The other application that comes to mind is in miniature 50/50 combos where you want the Cynar to stand up to something pushy. Try a simple 1/2 ounce Smith & Cross + 1/2 ounce Cynar 70 — no dilution — as a nightcap on a fall night.
I am loving these weird coladas. The first time I made the sherry colada, I thought it was a bit strong... and I also notices I was rolling drunk already... then I realized I had grabbed the wrong Lustau bottle and made it with sherry brandy. But it was still drinkable!
Sorry if this is a dumb question - I'm new to cocktails - but I see that CocoLopez.com has four different products. Which one?
Seeing your love for Cynar makes me want to put in a random plug for the "Thistle" product from the DC-area vineyard that helped spark my interest in cocktails: https://artemisiafarmandvineyard.substack.com
Got it - thanks! The Cream of Coconut product indeed has a picture of a piña colada on the can, but so does the separate product named Piña Colada Mix.
Have you any ideas for the full proof Cynar? When do you use the 70 proof over the typical 30?
The truth is that I almost never use the 70. I go through multiple bottles of Cynar a year, but my 70 is several years old at this point.
Part of what I like about Cynar is that it’s quite flavorful — but it’s also lower proof. So that’s how I tend to use it.
That said, I think the best applications for 70 are probably instances where you want the Cynar to be more aggressive in the mix — drinks where it’s the base spirit, like this Colada, or like the Bitter Giuseppe, where it’s the base of a kinda-sorta Manhattan.
The other application that comes to mind is in miniature 50/50 combos where you want the Cynar to stand up to something pushy. Try a simple 1/2 ounce Smith & Cross + 1/2 ounce Cynar 70 — no dilution — as a nightcap on a fall night.
I am loving these weird coladas. The first time I made the sherry colada, I thought it was a bit strong... and I also notices I was rolling drunk already... then I realized I had grabbed the wrong Lustau bottle and made it with sherry brandy. But it was still drinkable!
Sorry if this is a dumb question - I'm new to cocktails - but I see that CocoLopez.com has four different products. Which one?
Seeing your love for Cynar makes me want to put in a random plug for the "Thistle" product from the DC-area vineyard that helped spark my interest in cocktails: https://artemisiafarmandvineyard.substack.com
Coco Lopez Cream of Coconut. (Helpfully it has a picture of a Pina Colada on the can.)
Got it - thanks! The Cream of Coconut product indeed has a picture of a piña colada on the can, but so does the separate product named Piña Colada Mix.
https://cocolopez.com/products
I'm glad it's not the Coconut Water. I find that stuff unpleasant.
This seems like it's some banana liqueur and pun away from being Peak Suderman.
Looking forward to giving this a shot tomorrow night.
We will get to both of those things soon enough.
So why not since I already had Coco Lopez and pineapple juice open. So weird. So delicious & I don’t even have to clean the blender.