That's a completely reasonable question, and the only answer I can honestly give is: I'm an idiot.
I did include a few drops of saline in the Cynarita...and then, because I wrote that recipe by just copying and modifying the previous recipe, I just...forgot to add it into the mix. Apologies, again, for the issues with this post.
The good news is the drink is still good either way. But I do, in fact, prefer it with a bit of saline.
Definitely start with a normal bottle. 70 is good and interesting. But it’s more expensive, harder to find, and has more limited applications. There are very few drinks where you really, really have to use 70.
In the original article you mentioned saline for the Cynarita - but I don't see it in the recipe.
That's a completely reasonable question, and the only answer I can honestly give is: I'm an idiot.
I did include a few drops of saline in the Cynarita...and then, because I wrote that recipe by just copying and modifying the previous recipe, I just...forgot to add it into the mix. Apologies, again, for the issues with this post.
The good news is the drink is still good either way. But I do, in fact, prefer it with a bit of saline.
If I'm deciding to finally get some Cynar, do you suggest just getting Cynar 70 or are there some applications where the regular version is better?
Definitely start with a normal bottle. 70 is good and interesting. But it’s more expensive, harder to find, and has more limited applications. There are very few drinks where you really, really have to use 70.
Gettin’ fancy with that grapefruit peel—do the garnish post soon!
I thought you were making a skipped record on purpose!
I...uh, yes. Exactly.