1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
Instructions

Stir and strain into a chilled cocktail glass.

Cocktail summary
Picture of Adair Hook
Created by
Stew Ellington
Is the
author's original creation
Curator
4 stars
Average
4 stars
(45 ratings)
YieldsDrink
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From other users
  • Strong - tastes minty?
  • Interesting
  • Good. Definitely gin and cynar tho. Subbed half dry and sweet, which seemed to work well. Was 4, I downed this to 3. I'd say maybe a 3.5.
  • Great drink, used Roku Gin and came out well.
  • Yum
  • Made with plymouth navy strength, carpano, and just to mix it up angostura orange because I usually forget that i have a bottle of it,
  • Split sweet vermouth with cochi americano, used slightly less luxardo, and substituted cherry for orange bitter. Truly a well rounded cocktail with upfront herbal flavors and lingering vanilla, carmel, etc. Used old Tom gin. — ★★★★★
  • Good, and worth making again. Used punt e mes and shook given notes from others about sweetness. The punt e mes really dominated, maybe chill less or try a different vermouth. Still good though!
  • Used 2 oz Beefeater gin, 0.75 oz Dolin sweet vermouth, skinny 0.50 oz Cynar, 0.25 oz Maraschino, and 1 ds Fee Bros gin barrel-aged orange bitters. Flavorful and quite drinkable. Highly recommended for gin lovers. Rate 4.5
  • Herbaceous, slightly bitter, a very nice drink. There is a dark side to this drink, the where the Cynar and marachino meet, an explained story. Must try with Punt e Mes, might make the story a little more interesting.
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Comments
Jmmrad commented on 4/10/2017:

Made this with some suggested mods (50:50 dry to sweet vermouth, kicked up an Old Tom gin to 2oz). A very nicely balanced sweet/bitter character with some aged sherry notes from the fortified wines and a cleN refreshing character of the gin. 


I made this with Boreal Juniper Gin and Carpano Antica. Complex herbal flavor with both sweet and bitter notes. Delicious! This is going into my regular rotation.


Just mixed this up with Beefeater, Dolin Sweet, Cynar 70 & a dash of Bittercube Barrel Aged Blood Orange Bitters.  I liked it quite a bit, especially the way the juniper and botanicals from the gin interact with the vegetal and caramel-ly notes of the Cynar and the fruity funk of the maraschino.  Those notes were particularly strong right after being stirred and having the aromatics excited (which would have made me think there was a dash of green chartreuse in the mix if I didn't know the ingredients beforehand), but started to become more muted as the drink sat--kinda wish they would have lingered longer.  I didn't find it too sweet, at least using the ingredients as I noted.  Half way through the drink I did hit it with an expressed orange swath, not sure if it was really an improvement.  I appreciate that the ingredients are going to be available in any decent craft bar so it's an easy request (whenever we can go back to bars again that is).


I made 2nd time with 1/4 oz Punt e Mes and 1/2 oz Cocchi di Torino. Really seemed to hit the bitter/sweet balance perfectly.