Forget it, Jake. It’s Cynartown.
Explain to me why this is not a negroni? Cynar and Campari are pretty close cousins aren't they?
I wanted a drink with Cynar tonight. And like a NYTimes Recipe review, I only had sort of the ingredients. But my riff was tasty. Cynar. Spanish Vermut chilled and open already. Limited gin, so the cherry in the recipe had me decide to use Bloody Shiraz Gin instead of an Italian inspired gin from a local distillery. It made a great drink. Someday I will need to make the actual recipe. PS Substack it’d. Be great if you could search in the app vs needing to use browser.
Thank you! Another great cocktail for the bitter gal. I discovered Cynar last fall and have been loving it ever since. There was a question about Negronis, and it has a similar flavors, but is much more intense. This is a tiny-sip-at-a-time cocktail for me.
I finally broke down and bought Cynar to make this (my husband “another aperitif in our fridge?!”) and it’s delicious. I think we may be Cynar converts.
the more cynar the better, I usually think, but this works as an accent. I do think it is basically an improved version of Negroni. Any other gins that you like here? I've been trying to clear the more "artisanal" varieties I have out and they're not playing well with the amari.
Apparently there are multiple proofs of Cynar. Is this calling for the 33 proof one?
Either way, I may have trouble finding it in our woeful ABC state.
What size coupe glass do you usually serve a drink like this in? I have one that’s about 6 ounces that feels too big, and we found some cool vintage ones that are just a little too small (about 3oz, although they work great for a straight amaro nightcap...).