1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Cynar
1 twst Orange peel (as garnish)

Stir, strain, chilled rocks glass w/ one large cube, garnish

Cocktail summary
Created by
Gonçalo de Sousa Monteiro
Is an
authentic recipe

The PDT Cocktail Book

Not yet rated
4 stars
(34 ratings)
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From other users
  • Didn't believe it, but this does taste more Martini than Cin Cyn. Not my favorite. Could be worth trying with newer Dry Vermouth. It was borderline.
  • try it
  • Used well gin (Tanq+Junipero+Botanist+Barr Hill blend), 3 small dashes (~1 dash) of Hella Citrus bitters, and grapefruit peel swath.
  • This tastes better than a plain old Negroni with dry vermouth.
  • More interesting than a martini, but there are better negroni variants. The Cynar does work well here though; I probably prefer this to the similar ABCDEF.
  • Flavor-wise, more of a Martini variation than a Negroni/Cin-Cyn twin. Gin-forward, dry vermouth (I used Dolin) very prominent, with the Cynar adding viscosity, dark flavor notes, mild sweetness, and bitterness. A dash of oran
  • Very nice perfect Negroni variation. I was out of nice oranges, so I added a dash of Regans' and used a long swatch of grapefruit.The grapefruit complimented the Cynar nicely. — ★★★★
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Dan commented on 11/04/2011:

The cocktail was updated to reflect the authoritative recipe in the PDT cocktail book. The previous (very similar) recipe was for a smaller less boozy drink: 1:2/3:1/2

bza commented on 12/09/2011:

I love this drink. It's unexpectedly floral, but in a very appetizing way. A great drink for the advanced negroni connoisseur.

I made this today (accidentally), In trying to make a Negroni variation, I mixed equal parts Plymouth Gin, Cynar and Noilly Prat Dry Vermouth. After tasting, I decided it needed some Regan's Orange bitters. I shook it with ice (I know) and served it up in a cocktail glass. Tasty.

bza commented on 4/28/2015:

I just made this with añejo tequila in place of the gin as a hunch. I might like it even better than the original - good stuff!

<br />
I made and rated this drink before, but with no comment. At that time, I made the drink as written, and rated it at 3.5 (I'm not a big fan of dry vermouth). This time, being out of Tanqueray, I turned to Citadelle, which is more floral-forward, and definitely less juniper. Also, I used 1/4 oz each of Dolin dry vermouth and Vya blanco vermouth.

The change in both gin and vermouth made, for me, a more satisfying cocktail--one that I rated at 4.0. For those who are adventerous, you may want to give these changes a try. Magellan gin should do just fine as a sub for Citadelle. Bon Voyage!