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Entries tagged with 'cynar'

Mojalisco

Serious Eats Nick Caruana 1 comment

If you like the flavors of a Dark and Stormy, Moscow Mule, or Mojito, you'll love the Mojalisco. More

Tobacco Road

Serious Eats Nick Caruana Post a comment

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. More

Black Honey

Serious Eats Elana Lepkowski Post a comment

This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter. More

The New Hickory Cocktail

Serious Eats Nick Caruana Post a comment

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 More

The Maloney No. 2

Serious Eats Maggie Hoffman 2 comments

This bourbon and Cynar cocktail is rich and strong, with a touch of citrusy sweetness balanced by a nice bitter finish. More

Search for Delicious

Serious Eats Maggie Hoffman 1 comment

If you like bitter liqueurs at all, this combination of Cynar, Punt e Mes, lemon, and salt is a drink you must try. More

The Swarm

Serious Eats Autumn Giles 1 comment

This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar. More

The Bitter Mimosa

Serious Eats Autumn Giles 1 comment

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. More

Cynar Toronto

Serious Eats Autumn Giles Post a comment

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. More

Cynar Iced Tea

Serious Eats Autumn Giles Post a comment

A super drinkable and surprisingly refreshing iced tea with a bitter kick that's easily scaled up to fill a pitcher. More

Gramercy Tavern's Man About Town

Serious Eats Maryse Chevriere Post a comment

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. More

Captain Anne Bonnie

Serious Eats Maggie Hoffman Post a comment

The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York. More

Presbyterian Revenge

Serious Eats The Serious Eats Team Post a comment

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 More

Comancheria

Serious Eats Carrie Vasios Mullins 3 comments

This boozy yet balanced drink from Rickhouse Bar in San Francisco has hints of tobacco, smoke, and apple. More

Ruirita

Serious Eats Maggie Hoffman 1 comment

This drink was developed by Cocktail 101 columnist Michael Dietsch and shared on his blog A Dash of Bitters. It's a complex, brooding spin on the Margarita that incorporates Cynar, rhubarb bitters, and orange flower water. More

Time for a Drink: The Trident

Serious Eats Paul Clarke Post a comment

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. More

Eeyore's Requiem from The Violet Hour

Serious Eats Maggie Hoffman 5 comments

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. More

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