Rob Roy • Seattle
The predominant ingredient in the herbal Italian liqueur Cynar is artichoke, a member of the aster family. While Cynar is traditionally drunk neat or on the rocks as a digestif, Zane Harris uses it as the base for this delicious bittersweet sour.
Glassware Guide Cocktail Party Recipes
1 1/2 ounces Cynar
1 ounce fresh lemon juice
1/2 ounce Orgeat (almond-flavored syrup)
1 large egg white
2 dashes of Angostura bitters, for garnish
How to Make It
In a cocktail shaker, combine the Cynar, lemon juice, orgeat and egg white and shake well. Add ice and shake again. Strain into a chilled coupe, add the bitters and swirl decoratively.
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