If you like the flavors of a Dark and Stormy, Moscow Mule, or Mojito, you'll love the Mojalisco.
'Cynar' on Serious Eats
Pairing smoky mezcal with briny sherry and vegetal Cynar makes for one tasty drink with a great tobacco-laced scent. A pinch of salt and a grapefruit twist help bring out the flavors.
If your favorite part of Valentine's Day is a conversation heart that says, "Bite Me," try drowning this month's syrupy banter with a bit of (delicious) bitterness.
Are you tired of the relentless stream of hearts, hugs, and assorted pink nonsense that has been surrounding you since the day after New Year's? Does it make you want a cocktail? A non-rose-colored one?
This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter.
This pungent twist on the classic Old Hickory Cocktail substitutes uses bittersweet, vegetal Cynar instead of sweet vermouth and dry Manzanilla sherry instead of dry vermouth
This bourbon and Cynar cocktail is rich and strong, with a touch of citrusy sweetness balanced by a nice bitter finish.
The combination is simple: Cynar and Punt e Mes, a little lemon juice and orange bitters, finished with salt on top of the ice. The mixture is rich, at times sweet and others tart and sometimes tongue-curlingly bitter.
If you like bitter liqueurs at all, this combination of Cynar, Punt e Mes, lemon, and salt is a drink you must try.
For Morgan Schick and Eric Quilty, creating food-and-cocktail pairings was always part of the game plan. Schick (of the Mission's Trick Dog) and Quilty (of East Bay Spice Company) banded together in 2010 to form Jupiter Olympus, a cocktail consulting group. At Choke, an artichoke-themed dinner hosted by Cynar, they paired 5 cocktails with food from Chris Kronner of Kronnerburger and Kevin Cimino of St. Vincent.
Just like the bitter greens that start showing up at greenmarkets this time of year, Cynar is a delicious palate refresher. Although it's often consumed alone or with a splash of soda, it can also make cocktails much more interesting. Here are three great recipes to try.
This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar.
There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar.
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'm definitely prone to focus too much on the utilitarian side of tea. I sip English Breakfast to wake up and turn to my favorite echinacea infusion not because I especially enjoy the taste, but because I've convinced myself that if I drink enough of it, a winter cold won't last as long. But tea also offers a myriad of flavors: there's rich, earthy pu-ehr, grassy and bittersweet green teas, malty black teas, smoky and bacony Lapsang souchong, not to mention the wide range of herbal options available. In an infusion, a syrup, or a straight-up brew, tea goes way beyond function and brings delicious and complex flavors to these 3 super-simple cocktails.
A super drinkable and surprisingly refreshing iced tea with a bitter kick that's easily scaled up to fill a pitcher.
This cocktail from Gramercy Tavern is a take on a Boulevardier (which is like a Negroni, but with bourbon in stead of gin). Here, however, spicy rye is the star, complemented by the delicately bitter Sicilian amaro, Cynar.
The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York.
So named because it makes use of a liqueur from Italy, a Catholic nation; it's an intensely bitter drink of Black Grouse shaken with the artichoke liqueur, lemon, and a sparing splash of simple syrup
This boozy yet balanced drink from Rickhouse Bar in San Francisco has hints of tobacco, smoke, and apple.