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.
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.
If you like bitter liqueurs at all, this combination of Cynar, Punt e Mes, lemon, and salt is a drink you must 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.
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 in NYC is a take on a Boulevardier (which is like a Negroni, but with bourbon instead of gin). Here, however, spicy rye is the star, complemented by the bittersweet 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.
The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari.
If you sat around naming all the bitter ingredients in your liquor cabinet, you might come close to the formula for this Anti-Valentine's Day tipple. Eeyore's Requiem, invented by Toby Maloney of Chicago's Violet Hour, starts with Campari, then adds a dose of barrel-aged Fernet Branca, which is made with gentian, chamomile, bitter orange, myhrr, and saffron, among other things. Not bitter enough for your cynical heart? Maloney takes your Fernet and your Campari and raises you a quarter ounce of artichoke-and-herb based Cynar. Take that, Valentine's day.