2 oz Cynar 70
1 oz Aperol
1 sli Orange (as garnish)
Instructions

Stir, strain, on the rocks, garnish.

Notes

Source describes this as served in a Collins with an orange slice, but picture shows in a rocks glas with an orange horse's neck

Cocktail summary
Created by
Lucas Rothschild & Julián Díaz, Los Galgos Bar, Buenos Aires
Year
2017
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(6 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • This is a really good cynar drink. Somewhat bitter for the uninitiated. — ★★★★
  • Obviously Cynar forward, but the other flavors come through and complement well. — ★★★★
  • Cynar somewhat overwhelms the other ingredients (not that I'm complaining too much about that) — ★★★★
Similar cocktails
  • Winter's Nap / Spring Awakening — Vodka, Aromatized wine, Aperol
  • Red Drink No. 1 — Baijiu, Aperol, Dry vermouth, Orange
  • Swords Up — Pisco, Aromatized wine, Campari, Elderflower liqueur, Bitters
  • Hugo Montenegro — Tequila, Amaro Montenegro, Byrrh
  • El Momento Perfecto — Puerto Rican Rum, Aromatized wine, Byrrh, Campari, Bitters, Orange marmalade
  • Negroadie — Byrrh, Blanco tequila, Campari
  • Host Body — Jamaican rum, Sherry, Amaro Nardini, Campari, Orange peel, Grapefruit peel
  • Haberdasher (Trick Dog) — Amontillado Sherry, Gran Classico, Sweet vermouth, Orange bitters, Lemon peel
  • Diddlin' Dora — Amontillado Sherry, Sweet vermouth, Pimm's No. 1 Cup, Fernet Branca, Maraschino Liqueur, Orange peel, Nutmeg
  • Into the Woods — Eau de vie of Douglas Fir, Campari, Herbal liqueur, Dry vermouth, Grapefruit peel
Comments

Obviously on the sweet side, but it makes a good digestif.