Learn how to turn this underused Italian bitter into an exquisite sours cocktail.
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Cynar is an Italian digestivo made up of 13 herbs and plants with the predominant flavour coming from artichoke leaves, where it’s name is derived – Cynara scolymus. This bitter sweet liqueur belongs to the amaro category renowned for their stomach soothing properties, making it a perfect after dinner delight so you can really savour the sours!
how to make a GENYOUIN cynar sour
- 20ml Egg White
- 30ml Lemon Juice
- 20ml Elderflower Syrup
- 60ml Cynar
- 2 Dashes Angostura Bitters
- Orange Peal
- Add the Cynar, egg white, lemon juice and elderflower syrup into a shaker and shake for 5 seconds (without ice).
- Add ice and then shake shake shake for 15 seconds.
- Pour using a filter over ice and top with the Angostura Bitters.
- Dress with a flamed orange peal to release it’s essence!
Images and Video: Samuele Nestola and Jacopo Nestola