The Intoxicologist Is In

Cynar

A few months ago before I headed out of town a liquor enthusiast friend like myself asked if I would look around for Cynar and bring it back for him.  Unfortunately it was unavailable in the state I visited, but everyone I asked looked at me like I was insane as I said “artichoke” when they asked about the flavor.  I am certain they thought they could substitute something out, but with Cynar there really is no substitution.

Cynar is an Italian aperitif created from thirteen herbs and plants, artichoke being the most predominant.  The color is dark brown and the flavoring is bittersweet.  Like most aperitifs, Cynar may be served over ice or mixed in a cocktail with soda water and a citrus wedge.  Europeans often consume Cynar with orange juice.  However, Cynar is quite versatile as it may also be mixed with beer.

As is often the case with unusual types of liqueurs or aperitifs, the selection of available recipes is slim or difficult to find.  In searching the internet, site after site listed the same recipe over and over: Cynar Cocktail.  With a flavor profile as unique as Cynar I knew there had to be a few over the top cocktail recipes out there.  While my search for a bottle of Cynar continues, my time spent looking for recipes has been worth the effort.

Dino  is a rustic Italian restaurant and wine repository in Cleveland Park, Washington, DC.  Bar Manager, Chris Cunningham uses artisanal wines and spirits such as Cynar as centerpieces for some of the restaurant’s specialty cocktails.  The following cocktail is no longer on their online bar menu, but I am certain if you asked for it, they would make the Cin Cyn for you.

Cin Cyn

1-1/2 ounce Gin (try Tanqueray 10)

1 ounce Sweet Vermouth (try Noilly Prat)

1/2 ounce Cynar

Fill a rocks glass with ice.  Add in gin, sweet vermouth and Cynar.  Stir well.

The following is a drink created by Dale DeGroff for Jovia, an Italian restaurant in NYC that is now closed.  This is Dale’s Italian spin on a traditional Gin and Tonic.  With the addition of Cynar it becomes Tonica al Fresco.

Tonica al Fresco

1-1/2 ounce Tanqueray 10 Gin

1/2 ounce Cynar

2 dashes Orange Bitters

2 ounces Chilled Tonic Water

1 Lime Wedge

Fill a highball glass with ice.  Add in gin, Cynar, orange bitters and the top off with tonic water.  Squeeze the lime wedge over the top of the drink and drop in.

A few others I found at various sites on the internet without reference to attribution are listed below with of course the Cynar Cocktail I mentioned in the beginning.

Thistle

3 ounces Vodka (try Hangar One Vodka)

1 ounce Orange Juice

1/2 ounce Cointreau

1/2 ounce Cynar

Combine ingredients in a cocktail shaker with ice.  Shake vigorously.  Strain into a chilled martini glass. 

Cynar Breeze

1 ounce Cynar

3 ounces Vodka (try Hangar One Vodka)

1 ounce Grapefruit Juice

Build in a highball glass over ice.  Stir gently. 

Cynar Biere

1 ounce Cynar

1/3 ounce Lemon Flavored Bar Syrup

Beer

Pour Cynar and lemon syrup into a beer mug.  Fill mug with beer. Stir.

Girasole Cocktail

1 ounce Hangar One Mandarin Blossom Vodka

1 ounce Orange Juice

1/2 ounce Cointreau

1/2 ounce Cynar

Orange Slice for Garnish

Combine ingredients in a cocktail shaker with ice.  Shake vigorously.  Strain into a chilled martini glass. 

Cynar Cocktail

1 ounce Bianco Vermouth (try Cinzano)

1 ounce Cynar

1 Orange Wedge

Stir over ice in an aperitif of cordial glass.  Squeeze orange wedge over the top.  Serve.

Cynar is owned by Gruppo Campari.