Unique Spirits & Cocktails

I just saw a video talking about the Cynar Flip. Sounds interesting. Never had Cynar, but before I invest in some of these more unusual ingredients, was wondering if any of you have tried it? With Thanksgiving coming up, thought it might be fun to try out some new stuff with the fam.

https://www.liquor.com/recipes/cynar-flip/
Ingredients
1 ounce Alberta Premium Canadian whisky
1 ounce Cynar
1/2 ounce Cointreau
1/4 ounce clove simple syrup*
1 whole egg
1 dash The Bitter Truth Jerry Thomas’ Own Decanter bitters

Steps
Add all the ingredients to a shaker with ice and shake. [I've seen some recommend dry shaking the egg first]
Strain and serve in a coupe.

*Clove simple syrup: Bring cloves [to taste] to simmer in water. Turn off heat, and mix in sugar at 1:1 ratio to water.

https://www.liquor.com/thmb/bIAvi4WK...f2d1078f38.jpg

What even IS this stuff? Artichoke liqueur? I don't know about that, but I guess I'm willing to give anything a try.
https://dydza6t6xitx6.cloudfront.net...5b283b70c.jpeg

Another one I tried out recently was the "Busted Pipe" cocktail. It's a bourbon based drink with Amaro Nonino. A bittersweet, brandy based liqueur and new addition to my cabinet. It's super simple to make, pretty tasty and definitely interesting. Maybe kinda like a Manhattan without the vermouth or bitters. Anybody else tried it before?

https://www.thespeckledpalate.com/bu...maro-cocktail/
Ingredients
1 ½ oz. Amaro Nonino
1 ½ oz. bourbon
1 luxardo cherry
1 lemon twist

Instructions
Place your large ice cube in a glass.
Pour in the amaro.
Pour in the same amount of bourbon.
Garnish with the luxardo cherry and lemon twist.
Stir with a spoon, then enjoy immediately.

https://www.thespeckledpalate.com/wp...o-683x1024.jpg

Cynar is an amaro similar to Campari. It does have artichoke in it, but it’s not a main ingredient. You’d never know it was there from the flavor, even knowing that it’s there.

Can obviously be used in cocktails that call for it, but is also good in things that call for Campari like Negroni or Americano.

You can usually tell if cynar is in a drink if it’s not being used for underlying bitterness. It has a bit of sweet so there are better options if you need straight bitter. Try a boulevardier with rye, cynar, and Montenegro. Lavender bitters.

There is a cynar 70 proof as well. Both are considered a bartender’s handshake, I prefer the flavor of the lower proof. Don Ciccio out of DC makes a carciofo that is also fun.

Cynar plays really well with spiced rum and maple simple.

Your flip needs to be dry shaken. It’s not optional but you should experiment with the dry shake first or last. I would wet shake with less cubes than you would for a regular sour.

Good luck finding nonino in America these days. Paper Plane is the modern classic:
Equal parts
Bourbon
Nonino
Aperol
Lemon

Also, you like brandy.

I would find a bottle of Applejack Bonded. Way different than regular Applejack.

There’s a whole book about Amaro cocktails published recently worth a gander title :(Amaro: blah blah)

Theres an old Gentlemens drink companion that has very classic drink recipes https://www.amazon.com/Gentlemans-Co.../dp/1626541132

Quote:

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Originally Posted by ghosthop

You can usually tell if cynar is in a drink if it’s not being used for underlying bitterness. It has a bit of sweet so there are better options if you need straight bitter. Try a boulevardier with rye, cynar, and Montenegro. Lavender bitters.

There is a cynar 70 proof as well. Both are considered a bartender’s handshake, I prefer the flavor of the lower proof. Don Ciccio out of DC makes a carciofo that is also fun.

Cynar plays really well with spiced rum and maple simple.

Your flip needs to be dry shaken. It’s not optional but you should experiment with the dry shake first or last. I would wet shake with less cubes than you would for a regular sour.

Good luck finding nonino in America these days. Paper Plane is the modern classic:
Equal parts
Bourbon
Nonino
Aperol
Lemon

Also, you like brandy.

I would find a bottle of Applejack Bonded. Way different than regular Applejack.

---

First time I had a Paper Plane was at the Violet Hour in Chicago during the pre-kid era, and again at Little Branch in NYC (still my favorite cocktail bar of all time). I was pleased to see its now the namesake of a cocktail bar here in ATL.

What a great drink. I haven’t had one in years.

One of my favorite fall/winter drinks is from a bar in Boise that I think doesn’t exist anymore.

Pear Vodka
Herb Cordial
Lime
Bitters

Serve up in a coupe with a champagne floater and a rosemary garnish

The Paper Plane is a regular in my house. We’ve been using this local Amaro:
Attachment 434472

Quote:

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Originally Posted by J. Barron DeJong

Cynar is an amaro similar to Campari. It does have artichoke in it, but it’s not a main ingredient. You’d never know it was there from the flavor, even knowing that it’s there.

Can obviously be used in cocktails that call for it, but is also good in things that call for Campari like Negroni or Americano.

---

Interesting. I've never even HEARD of it before yesterday. Worth picking up a bottle? It's only ~$30 at my local shop, but just seems so specific, but then again maybe it's actually kind of versatile if I can use it in lieu of Campari.

On the topic of appertifs in cocktails, I'm a big fan of a Brooklyn, a more bitter Manhattan.

2 ounces rye whiskey
1 ounce dry vermouth
1/4 ounce maraschino liqueur
1/4 ounce Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)
Garnish: Luxardo maraschino cherry

Problem is, I can never find Amer Picon around me anymore for whatever reason. Total Wine says they have it on their website, but they never do.

Quote:

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Originally Posted by ghosthop

You can usually tell if cynar is in a drink if it’s not being used for underlying bitterness. It has a bit of sweet so there are better options if you need straight bitter. Try a boulevardier with rye, cynar, and Montenegro. Lavender bitters.

There is a cynar 70 proof as well. Both are considered a bartender’s handshake, I prefer the flavor of the lower proof. Don Ciccio out of DC makes a carciofo that is also fun.

Cynar plays really well with spiced rum and maple simple.

---

Were you a bartender back in Bozeman, ghost? Most impressive booze knowledge!!! [furiously taking notes over here]

Quote:

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Originally Posted by ghosthop

Your flip needs to be dry shaken. It’s not optional but you should experiment with the dry shake first or last. I would wet shake with less cubes than you would for a regular sour.

---

Got it. That's what I had read on a couple sites, so now with your corroboration, I'll do it that way.

Quote:

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Originally Posted by ghosthop

Good luck finding nonino in America these days.

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Thankfully finding the Nonino was no trouble. I was specifically looking for it based on a recommendation, and ended up finding it at no less than 3 of my nearby stores. Then when I went to pick up the bottle, they were not only well stocked on the Nonino, but probably had at least half a dozen other Amaros to choose from.

Quote:

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Originally Posted by ghosthop

Paper Plane is the modern classic:
Equal parts
Bourbon
Nonino
Aperol
Lemon

---

Ooh! While I've heard of them, I've never had a Paper Airplane before. Now that I have the Nonino, I'll have to give it a go!

Quote:

---

Originally Posted by ghosthop

Also, you like brandy.

I would find a bottle of Applejack Bonded. Way different than regular Applejack.

---

Been wanting to try some of that! I'll pick up some of the bonded for sure! Should be excellent this time of year. Thanks!

Quote:

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Originally Posted by Supermoon

One of my favorite fall/winter drinks is from a bar in Boise that I think doesn’t exist anymore.

Pear Vodka
Herb Cordial
Lime
Bitters

Serve up in a coupe with a champagne floater and a rosemary garnish

---

That sounds really good! Might have to try that out sometime.

Quote:

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Originally Posted by BmillsSkier

First time I had a Paper Plane was at the Violet Hour in Chicago during the pre-kid era, and again at Little Branch in NYC (still my favorite cocktail bar of all time). I was pleased to see its now the namesake of a cocktail bar here in ATL.

What a great drink. I haven’t had one in years.

---

Quote:

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Originally Posted by zion zig zag

The Paper Plane is a regular in my house. We’ve been using this local Amaro:

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Ok, that does it. That's THREE votes already for the Paper Plane. Will definitely be making some this weekend. Can't believe I've never had one before. Thus the very purpose of this thread!!!

Mentioned in Bmills post but Luxardo Maraschino liqueur to go along with the cherries. Rothman and Winter Creme de Violette is another liqueur I don't see used that often. Both are in the Aviation which is a favorite.

Quote:

---

Originally Posted by BmillsSkier

On the topic of appertifs in cocktails, I'm a big fan of a Brooklyn, a more bitter Manhattan.

2 ounces rye whiskey
1 ounce dry vermouth
1/4 ounce maraschino liqueur
1/4 ounce Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)
Garnish: Luxardo maraschino cherry

Problem is, I can never find Amer Picon around me anymore for whatever reason. Total Wine says they have it on their website, but they never do.

---

Find a Basque restaurant and see if they'll sell you a bottle.

Quote:

---

Originally Posted by zion zig zag

The Paper Plane is a regular in my house. We’ve been using this local Amaro:
Attachment 434472

---

The distiller is a friend. You should try the rest of his stuff, it's pretty amazing. He has a facility in WVC and gives tours.

Quote:

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Originally Posted by Mazderati

Mentioned in Bmills post but Luxardo Maraschino liqueur to go along with the cherries. Rothman and Winter Creme de Violette is another liqueur I don't see used that often. Both are in the Aviation which is a favorite.

---

Luxardo is also great for pastries

the amaro book I mentioned
https://www.amazon.com/Amaro-Spirited-Bittersweet-Liqueurs-Cocktails/dp/1607747480/

also has some decent recipes to make your own (small problem is the require a bunch of weird herbs whatever you won’t use for much else)

Quote:

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Originally Posted by dunfree

Luxardo is also great for pastries

the amaro book I mentioned
https://www.amazon.com/Amaro-Spirited-Bittersweet-Liqueurs-Cocktails/dp/1607747480/

also has some decent recipes to make your own (small problem is the require a bunch of weird herbs whatever you won’t use for much else)

---

Luxardo also used the in ‘improved whiskey cocktail’ (improved on the old fashioned:

Attachment 434510

A few years ago work was slow for a while so in my spare time I made a cocktail database in Microsoft Access. Can filter for ingredients on hand, drink category, and recipe source, and can search the recipes themselves, to find ones with Cynar for example.

If you have Access, have at it:

https://we.tl/t-27zwAVrwfz (wetransfer download link, good for 7 days)

Liquorama.com

If you live in a state that taxes the fuck out of your booze you should know about this place if you don't already.
Example: here in WA a bottle of Campari is shelf-priced at around $30. By the time you walk out the door its closer to $42. Fucked up.

I order a case of almost all amaros and/or oddball liqueurs two or three times a year as we go through a lot of Campari/Cynar etc. They usually have some hard to find stuff too, and the pricing is decent.

$25 to ship a case, tiny taxes, and it gets here in a couple of days. Literally hundreds saved every time I order. Big fan.

Quote:

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Originally Posted by Touring_Sedan

The distiller is a friend. You should try the rest of his stuff, it's pretty amazing. He has a facility in WVC and gives tours.

---

Right on, I'll look for his other stuff.

Just tried the paper plane for the first time. Pretty damn good, in a dangerous sort of wayhttps://uploads.tapatalk-cdn.com/202...c7a4192d49.jpg

a bit of the Alps in a bottle
Attachment 434622

I was in Austria (Kappl) a few years back when Thing 3 was in junior worlds. Was in a bar one night with some pals and the proprietor introduced us to this, except it was a friend-made unlabeled bottle that he went to the cellar to retrieve. Good shit.

Finally got around to making the Cynar Flip last night. REALLY interesting beverage! It's tough to describe. Flavors just kind of come out of left field and probably thanks to the egg (dry shaken first), the texture is velvety and drink is mellow. The bitter spice flavors are really well balanced out by the other ingredients. Perfect drink for the holidays because it has kind of a "Christmasy" flavor without being overly sweet and heavy. I love me some eggnog and all, but I can only take so much sweets throughout the day, ya know? The Cynar Flip is a great complement to holiday day drinking. I still can't quite put a finger on the Cynar itself. Tried it on its own and it's tasty and super interesting, but my brain just still can't quite interpret WTF it even is or tastes like. Haha.

The clove simple syrup I made turned out really freaking good, and now I have a jar full I can use for other drinks. One last bonus is that the recommended Bitter Truth brand "Jerry Thomas’ Own Decanter" bitters I picked up for this is a damn good bitters, and I've been trying it in some other whiskey based drinks with great results. I would definitely recommend it over my traditional Angostura, so I'm glad I finally branched out.

Another one of my HIGHLY recommended go-to Friday night beverages is the "Madrid 43." It's basically a Manhattan, but use Licor 43 instead of vermouth. Check out the recipe below that thankfully I screenshot a while back because it's since disappeared from Licor's website. Dunno why they removed it. This drink is insanely good.

Here are my own personal edits to the drink, though:
-Use Luxardo cherries instead of standard maraschinos.
-Do a burnt orange peel instead of raw
-double, triple, or even quadruple (which means 3 oz of Licor 43 and 10 oz of bourbon) the recipe and this bad boy will fill up a tall glass and should last you the evening if you pace yourself, and speaking of which:
PACE YOURSELVES. This drink goes down waaaaaaaay too easily, so you have to watch it. Two or three of these drinks (doing it my way) will utterly knock you on your ass if you don't watch it. Perhaps serve one to your politically outspoken uncle for maximum family drama! (or don't... you've been warned)

I also agree with how Licor recommends you prepare it, by chilling the glass, and simply stirring (not shaking), then straining. No ice in the glass so it won't dilute as time goes on. It's damn near the perfect drink IMO when going for something a bit sweeter. For my palette at least. Enjoy!!!

Attachment 434981

had a friend turn me on to the Vieux Carre.
https://www.thespruceeats.com/vieux-...-recipe-761512

Mostly order when I see something else with benedictine on the menu. Quite good.

Quote:

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Originally Posted by Phall

had a friend turn me on to the Vieux Carre.
https://www.thespruceeats.com/vieux-...-recipe-761512

Mostly order when I see something else with benedictine on the menu. Quite good.

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That definitely looks like something right up my alley! Will have to try it! Your link says I can use Drambuie as a possible substitute for the Bénédictine, so maybe I'll try it that way since I usually have some on hand. Either way, I'm heading to the liquor super megalomart today so will check into the D.O.M. and see what's up.

Quote:

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Originally Posted by Phall

had a friend turn me on to the Vieux Carre.
https://www.thespruceeats.com/vieux-...-recipe-761512

Mostly order when I see something else with benedictine on the menu. Quite good.

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The Vieux Carre but sub in Plantation Fancy Stiggins Pineapple rum is one of my favorite cocktails of all time:

1 oz. rye whiskey
1 oz. Plantation Pineapple Rum
1 oz. sweet vermouth
½ oz. Bénédictine
1 dash Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: orange twist

Sent from my Pixel 6 Pro using Tapatalk

Quote:

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Originally Posted by ghosthop

Also, you like brandy.

I would find a bottle of Applejack Bonded. Way different than regular Applejack.

---

Picked up a bottle today and enjoying it now. Good stuff! Thanks for the recommendation, ghost.


Sent from my Pixel 3 using TGR Forums mobile app

I invented a drink. I’m calling it the Planes Trains and Automobiles

Shot of rum
Half shot of lemoncello
Few shakes of orange bitters
Apple cider

lots of ice and stir
Good way to get a little numb.

Attachment 435272

Ever had Byrrh?
Pairs well with gin & citrus twist

Quote:

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Originally Posted by ::: :::

Attachment 435272

Ever had Byrrh?
Pairs well with gin & citrus twist

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That’s new to me. A few mixing options here:

https://imbibemagazine.com/elements-...and-quinquina/

Quote:

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Originally Posted by ::: :::

Attachment 435272

Ever had Byrrh?
Pairs well with gin & citrus twist

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I love Byrrh - I'm sure I have a bottle in my fridge, but I haven't touched it in a minute. You can substitute sweet vermouth for byrrh with interesting results (byrrh has quinine like Lillet Rouge so it's a bit more bitter). Try it in a Ford:

1 gin
1 byrrh
Splash benedictine
3 dash orange bitter

Stir, neat, orange peel garnish

You can also do a Manhattan with byrrh that is positively lovely.

Sent from my Pixel 6 Pro using Tapatalk

Quote:

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Originally Posted by deepsouthmafia

I invented a drink. I’m calling it the Just Go Down to the Leather Bar Bend Over a Barstool And Finally Get It Over With….
Good way to get a little numb.

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FIFY

There is a chance this thread could actually make Mrs. EWG join TGR. This shit is right up her alley. Just wait till she starts posting recipes for Luminaires.

I mean it’s not a good chance. But it’s a chance.

I assume you guys have all had St Germaine based drinks? Good shit.

Luminaire:

Fresh squeezed lime juice
Gin
Orange Bitters
Green Chartreuse
St Germain Elderflower Liqueur

Quote:

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Originally Posted by EWG

There is a chance this thread could actually make Mrs. EWG join TGR. This shit is right up her alley. Just wait till she starts posting recipes for Luminaires.

I mean it’s not a good chance. But it’s a chance.

I assume you guys have all had St Germaine based drinks? Good shit.

Luminaire:

Fresh squeezed lime juice
Gin
Orange Bitters
Green Chartreuse
St Germain Elderflower Liqueur

---

Needs numbers

• 1 ¹⁄₂ oz. gin
• 1 oz. elderflower liqueur, like St. Germain
• ³⁄₄ oz. fresh lime juice
• ³⁄₄ oz. green Chartreuse
• Dash of orange bitters

Quote:

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Originally Posted by EWG

There is a chance this thread could actually make Mrs. EWG join TGR. This shit is right up her alley. Just wait till she starts posting recipes for Luminaires.

I mean it’s not a good chance. But it’s a chance.

I assume you guys have all had St Germaine based drinks? Good shit.

Luminaire:

Fresh squeezed lime juice
Gin
Orange Bitters
Green Chartreuse
St Germain Elderflower Liqueur

---

Rock on! She can contribute/benefit through you, bud. And yeah. St Germaine is a popular one with the TGR crowd if the gin & tonic thread is any indication. Might've been TGApp, but I think at one time he suggested St. Elderflower as a worthy substitute. Still haven't found it. This summer I got by with some elderberry syrup which goes a long ass way for $8. So much so, I had to jar and it and give it away to friends. However it doesn't hold a candle to St Germaine. I need to buy another bottle for sure. Thanks for the reminder.

Sent from my Pixel 3 using TGR Forums mobile app

wwjd?
https://hosting.photobucket.com/imag...ned&fit=bounds

Quote:

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Originally Posted by skifishbum

wwjd?
https://hosting.photobucket.com/imag...ned&fit=bounds

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Wine, I assume. Right? Or did he just make that and drink whatever infused coffee thing is in that bottle?