Anyway, back to Cynar. On its own, it is sweeter and a little less bitter than Fernet, but not as sweet as Averna, another amaro you might see. Cynar is flavored with an infusion of artichoke as well as several other herbs. I've been enjoying it, in small doses, as an after dinner sipper but wanted to try it in a cocktail.
I am a huge fan of the Red Hook (first mixed Milk & Honey in New York City) and its variations (such as the Prospect Park). This variation using Cynar was designed by Chad Solomon of Cuffs and Buttons is called The Bensonhurst.
Combine in an iced cocktail shaker:
- 2 ounces rye
- 1 ounce dry vermouth
- 2 teaspoons maraschino liqueur
- 1 teaspoon Cynar
Stir until will chilled and strain into a cocktail glass.
You talkin' to me?