Cynar Toronto Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Aug. 30, 2018
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Autumn Giles

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.

Recipe Details

Cynar Toronto Recipe

Active 5 mins
Total 5 mins
Serves 2 servings

Ingredients

  • 4 ounces rye

  • 1 1/2 ounces Cynar

  • 2 teaspoons simple syrup (see notes)

  • 4 dashes Angostura bitters

Directions

  1. 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.

Special Equipment

Cocktail shaker

This Recipe Appears In

Nutrition Facts (per serving)
250 Calories
2g Fat
43g Carbs
5g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 250
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 344mg 15%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 15g
Protein 5g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 2mg 9%
Potassium 102mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)