A Cynar Colada, Obviously
Cynar. Pineapple. Coconut. A match made in someplace weird and delicious.
Speaking of Unusual Coladas: If you can make an Absinthe Colada, or a Sherry Colada, then yes, as some of you guessed, you can also make a Cynar Colada.
It was inevitable.
Inevitable — and ridiculously, almost comically, delicious. Bordering on too good to be true, to the point where I am practically suspicious of it. There must be a catch.
But no, it’s just that good.
There isn’t a whole lot to analyze or break down here. This looks like a Piña Colada — but with Cynar instead of rum.
I have slightly tweaked the proportions to make the Cynar more prominent in the mix. I’ve added salt/saline in order to heighten the flavors and mitigate some of Cynar’s bitterness. And I have used lemon instead of lime as the sour/acid element, because I usually find that lemon plays better with Cynar.
But it’s really just a Cynar-ized Colada. That it works so well is more proof of my thesis that you should put Cynar in everything.
The earthy, bittersweet, slightly caramel-y notes of Cynar play wonderfully with both pineapple and coconut, adding spice-rack complexity. Using Cynar as the base transforms what is traditionally a big, boozy rum drink into a low-ABV, aperitiki sipper.
Cynar. Pineapple. Coconut. It’s a match made in someplace delightfully weird and delicious.
This might be my all-time favorite Colada.
Cynar Colada
8 drops 20 percent saline solution*
½ ounce lemon juice
1 ounce Coco Lopez
2 ½ ounces pineapple juice
2 ounces Cynar
INSTRUCTIONS
Combine all ingredients in a cocktail shaker.
Add ice, then shake vigorously for 10-15 seconds until chilled.
Strain into a glass filled with crushed or pebble ice.
Drink through a straw.
*20 percent saline solution: Combine 1 part salt and 4 parts water, measured by volume, in a saucepan. Heat on low to medium low; do not let boil. Stir gently every now and then until thoroughly combined — no salt sludge on the bottom of the pan —typically about 10 minutes. Store in an eye-dropper bottle. Does not need to be chilled. Lasts for many months.
Have you any ideas for the full proof Cynar? When do you use the 70 proof over the typical 30?
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!