The Ferryman

More fun with St. George Spirits’ Dry Rye Gin, one of the grooviest things out of Alameda since the China Clipper. And here’s another Cynar-fueled vegetal cocktail. I’ve said before that I can’t do cucumber drinks for my housemate, but the Cynar-celery combo is really working for him. This one has ginger too.



The Ferryman

• 1 1/2 St George Dry Rye Gin
• 1 oz Cynar
• 1/4 oz Canton Ginger Liqueur
• 1/2 oz lemon-lime juice
• 2 dashes celery bitters

Shake with ice and strain into an old fashioned. Ice cube.
ROWEN, FOGGED IN LOUNGE

Hold the Cucumber

The above title does not refer to a wild party game but a request I have received from a few folks—my housemate among them—to avoid using any cucumber in the preparation of food and drink. Apparently, there is a small number of people who have an intensely disagreeable response to what for most of us is a fairly bland item. Go figure.

But the cooler below creates much the same green, vegetal impression as a cucumber drink, and should avoid setting off whatever the offending receptor might be.



Cucumber Choke

• 1 1/2 oz pisco
• 1 1/2 oz Cynar
• 1/2 oz lime juice
• dash celery bitters
• 1 1/2 oz soda, or to taste

Shake all except soda, and strain into a double old fashioned. Add soda and fresh ice. Lime wheel, mint sprig.
ROWEN, FOGGED IN LOUNGE

Cynar and celery bitters seem like a natural pairing. The mint garnish contributes to the overall aroma of pseudo-cucumber-ness.

Manhattan Variations: Little Italy

OK—here goes another Manhattan-like cocktail named for a neighborhood. Internet articles abound on this one, but in case you missed Audrey Saunders’ Little Italy, it’s one of my favorites of these neighborhood outings. Cynar takes the place of the Manhattan’s usual aromatic bitters to subtle and elegant effect. Audrey uses Martini & Rossi vermouth, though it seems just fine with Dolin.



Little Italy

• 2 oz rye (Rittenhouse 100)
• 3/4 oz sweet vermouth
• 1/2 oz Cynar

Stir with ice and strain into a chilled cocktail glass. Luxardo cherries with a little syrup.
SOURCE: AUDREY SAUNDERS, PEGU CLUB

That Pegu link takes you to the site for the Pegu Club in West Houston Street. For the recipe, Imbibe has a nice article, though I’m liking Chuck Taggart’s piece at Looka! as it has that cozy feeling we so appreciate here at the Lounge.

Rites of Bacchus

The housemate was headed off to a Roman holiday, which inspired me to make this for a dinner shortly before he left. Gin and orange again—I just can’t stay away. The port gives this a sangria feeling though it’s got some bitterness from the Cynar.



Rites of Bacchus

• 1 1/2 oz gin
• 3/4 oz port
• 1/4 oz Cynar
• 3/4 orange juice
• 1 dash Angostura Orange Bitters

Stir with ice and strain into a chilled cocktail glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

Seems like it would be good for sipping while looking at one of those rude wine gods they liked in the Italian Baroque. Speaking of Cynar, Caravaggio once threw a plate of artichokes at a waiter.

Bronxathon: Cynar Bronx

Making good on my threat to try different amari in place of the Bronx Cocktail’s sweet vermouth, I’ve hauled out the Cynar. It’s light and summery here, and easy drinking. The bitter vegetal taste of this artichoke-based amaro compliments the trace of pith from the orange, resolving one of the Bronx’s basic problems. The little cinnamon note at the end is barely noticeable but it’s there. Easy but not dumb.



Cynar Bronx

• 2 oz gin (Bombay)
• 1/2 oz dry vermouth (Dolin Dry)
• 1//2 oz Cynar
• 3/4 oz orange juice
• 2 dashes Fee Bros Orange Bitters

Stir with ice and strain into a chilled cocktail glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

Cynar Cocktail

Cynar is interesting stuff. It’s described as an artichoke liqueur, which sounds exotic, though I’m not sure I’d know the artichoke was in there unless you told me. It seems of a type with bitter aperitifs like Campari and Torani Amer.

This cocktail is a simple one. Today was warm and sunny in San Francisco—a day for taking it easy.

2 oz gin
1/2 oz Cynar
1/2 oz orange juice

Stir with ice and strain into a chilled cocktail glass. I garnished it with an orange wheel, though an orange twist is nice too.

By Rowen, Fogged In Lounge