Cynar is a perfect stand-in for Fernet Branca, another darling of the amari, in a Toronto cocktail. Like Fernet, the bitter, vegetal taste of Cynar is a perfect foil for the sweet rye. I used Rittenhouse Rye 100 proof here, which is an affordable and good (but not too good to mix) rye.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker|
|This recipe appears in:||3 Cynar Cocktails to Make at Home|
- 4 ounces rye
- 1 1/2 ounces Cynar
- 2 teaspoons simple syrup (see note above)
- 4 dashes Angostura bitters
Add rye, Cynar, simple syrup, and bitters to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into two coupe glasses and serve immediately.