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I tried a Vieux Carre with cynar swapped for the sweet vermouth. It was very vegetal and bitter. So I tried again.
Stirred on ice:
1oz cognac, 1oz rye, 1/2oz cynar, 1/2 oz sweet vermouth, 1/4 oz cointreau
Poured on a cube with an express orange peel.
Its pretty good. I'm a fan of cutting rye back 50% with cognac, in a lot of cocktails. I'd run out of orange bitter but 1/4oz cointreau is a decent replacement in this context. A little spicy. Very herbal and bitter. And orange to round it out.
Timely. I was just today thinking of whiskey and pineapple juice and also decided to half and half with cognac! Nothing as boozy as this (Wednesday is a work night for me) just 0.5oz of each in 2oz juice but still, that combination is so nice.
I was thinking of a Boulevardier when I started, although I deviated from that pretty quickly. I'll riff on this a little more before the end of the month.
1 oz rye, 1 oz Cynar, 1/4 oz dry curacao, dash orange bitters. I would garnish with a twist of lemon or orange, but I haven't had fresh citrus around for awhile.
It's pleasantly bittersweet and warming, overall pretty good. The orange flavor goes well with both the rye and the Cynar. Could be better though, I think the sweetness is not right. Maybe a less sweet orange liqueur or maybe add a splash of maraschino to make it sweeter?
I made this last night and it was pretty good! I don't own cynar so I used Aperol. I also ended up increasing the rye and apperol, effectively reducing the curaçao, to match my tastes a bit more as well.
I did try a couple of other additions and substitutions. Subbing an allspice dram for the dry curacao was interesting, and adding simple syrup was pretty bad.
Here's the final: Stirred, served on ice in an old fashioned glass, garnish with an orange peel. 1 oz bourbon, 1 oz Cynar, 1/4 oz dry curacao, barspoon of maraschino liquor, 2 dashes angostura bitters.
This worked out really well. It's still bittersweet, but it's much better balanced. The orange is still present, but more subdued, and the earthy herbaceous notes becomes the most forward flavor.
I didn't try this final version with rye, I switched to bourbon because I was trying to smooth out some of the sharp edges. It would probably still be good with rye, but I liked this a lot. I'm not sure about serving over ice. It's definitely good cold and I don't think the dilution hurt, but if I was more committed to perfecting the recipe I would definitely try serving it in a chilled Nick & Nora.
Doing this was fun. I already like riffing and making up drinks, and having some rules to work within made me more thoughtful. I just need someone to drink more of these drinks for me so I can try out more variations. I've got a picture, but I keep getting a JSON error when I try to upload it. Picture an old fashioned, but more brown and you've got the idea.
I was cleaning out my refrigerator last week and came across a ginger ale. I thought it would be nice to have a little whiskey ginger would be a nice treat while I was cleaning and getting ready to move. I added in a generous pour of Cynar and it was good, like really good. I think there's some real potential for some kind of Cynar Mule.
I didn't measure anything, so no recipe or entry.
Stealing this from the Vinyl Me, Please record club pairing with the album Person Pitch by Panda Bear.
Search for the Delicious
1.5 oz bourbon
1 oz cold brew
.5 oz cynar
.5 oz sweet vermouth (Carpano Antica)
Shake all ingredients with ice. Strain over Old Fashioned glass with 1 large ice cube. Garnish with spritzed Lemon Peel