Just picked up my first bottle of Cynar yesterday, it’s an Amaro/bitters sort of beverage that is newer (1950s) than some of the multi-century liqueurs I’ve been playing with. Supposedly it is unique in that it includes artichoke as an ingredient, but you surely can’t taste it separately.
I’ve been wanting to try this recipe for the Casino Soul, and now I can. I have to say, the sweetness of the bianco barely masks the bitters – each sip is like a little pinch to wake you up. Very flavorful, but if you don’t like drinking Amaros or Negronis you’re not going to like this. I would also like to try this with a better quality rum – my bar is weak in that area.
- 1 1/2 oz light rum
- 3/4 oz Cynar
- 3/4 oz Bianco vermouth
Stir. I didn’t garnish this one.
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2Comments
February 7, 2013 at 3:19 pm
Ahhh, I remember my 1st Cynar. I was 12 and I was with my uncle in his FIAT 500 driving the a windy road in the Apennines. I was nauseous . He stopped off at an Osteria and gave me a shot of Cynar to settle my stomach. You need to try Fernet Branca next, if you haven’t already.
February 7, 2013 at 3:38 pm
Have not tried Fernet Branca (or heard of it, for that matter). Always something new!
After seeing your comment last night, I tried sipping the Cynar straight. It’s fairly brutal – nothing like Amaro Montenegro, which starts nicely sweet. I will have to try sipping Campari but I have a feeling they’re pretty similar that way.