Rezept Rezepte mit Cynar

Cynar ist ein aus Artischocken und anderen Zutaten hergestellter halbbitterer Bitterlikör. Hier die Rezepte:

http://www.barfish.de/catalog/images/Cynar_Leggermente_Amaro_700.jpg



Cynar Cocktail
============
3 cl Cynar
3 cl Vermouth bianco
1 Orangenviertel
Im Aperitifglas auf Eiswürfeln verrühren, Orangenviertel darüber auspressen und dazugeben.



Cynar Tonic
==========
1 part Cynar
4 parts Tonic Water



Trident Cocktail (Robert Hess, 2007)
===============
3 cl Aquavit
3 cl Cynar
3 cl Fino Sherry
2 dash Peach Bitters (Fee Broters)
Stir - Strain - Lemon twist

http://www.smallscreennetwork.com/video/512/cocktail_spirit_trident/
http://bitters-blog.blogspot.com/2008/08/aller-guten-dinge-sind-drei-vom.html



Elderthorn (Robert Hess)
===========
3 cl cognac (or brandy)
1,5 cl St. Germain Elderflower Liqueur
1,5 cl Cynar
Stir with ice, strain into a cocktail glass.

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=190



Little Italy (Audrey Saunders, 2005)
=========
6 cl Rye Whiskey
1,5 cl Cynar
2,25 cl Sweet Vermouth

http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=228
http://www.imbibemagazine.com/Little-Italy-Cocktail-Recipe



Berlioni (ein Negroni-inspirierter Drink, Gonçalo De Sousa Monteiro, 2004)
=========
3 cl Tanqueray dry gin
2 cl Cynar
1,5 cl Noilly Prat dry vermouth


Bensonhurst (eine moderne Brooklyn-Variation, von Chad Solomon, Milk & Honey, NY)
==========
6 cl rye whiskey
3 cl dry vermouth
1 cl Maraschino liqueur
1 BL Cynar

Stir with ice and strain in to a cocktail glass.

http://ohgo.sh/archive/amaro-cynar-negroni-variation-berlioni/



The Norma Jean (Vincenzo Marianella)
==============
6 cl Gin
1,5 cl Cynar
1,5 cl Zuckersirup
2,25 cl Zitronensaft
6-7 Minzeblätter
Shake everything with ice cubes and double strain into a glass filled with crushed ice. Garnish with a mint sprig and serve.

http://sloshed.hyperkinetic.org/2009/05/18/the-norma-jean/



THE ART OF CHOKE (by Kyle Davidson, The Violet Hour, Chicago)
================
4 cl Weißer Rum
4 cl Cynar
0,5 cl Limettensaft
0,5 cl Rohrzuckersirup
1 cl Chartreuse verte
1 Minzezweig
Die Minze mit den anderen Zutaten stößeln, mit Eiswürfeln schütteln, in Old Fashioned Glas auf Eiswürfel abseihen. Mit Minzezweig garnieren.



5 Decades (Arikael)
========
3 cl Lantenhammer Williamslikör
1,6 cl Cynar
0,6 cl Zitronensaft
Prosecco
1 Dash Angostura Bitters

rühren - in Champagnerglas abseihen - mit Prosecco auffüllen - Angostura

http://www.swisscocktailblog.ch/2011/02/18/5-decades/



Cynar Flip
===========
7,5 cl Cynar
1 Ei
hardshake, strain

http://cocktailvirgin.blogspot.com/2008/12/cynar-flip.html



Blackstrap Cynar Flip
==================
2 oz Cruzan Blackstrap Rum
1 oz Cynar
1 oz Demerara Syrup
1 Egg

Shake once without ice and once with. Strain into a coupe glass.

http://cocktailvirgin.blogspot.com/2010/09/blackstrap-cynar-flip.html



Black Diamond Flip (Ron Dollete, Lush Angeles Blog)
================
4,5 cl Lagavulin 16 Jahre
4,5 cl Cynar
1,75 cl Zuckersirup
1 Vollei
dry shake, shake, strain (Cocktailschale)

http://lushangeles.com/cocktails/black-diamond-flip/
http://cocktailvirgin.blogspot.com/2011/05/black-diamond-flip.html

The Search for Delicious (Kirk Estopinal, Cure, New Orleans)
========================
6 cl Cynar
2,25 cl Punt e Mes
15-21 drops of lemon juice
6 dashes Regan's bitters
2 pinches sea salt
5 swaths of lemon peel

Start with one "baker's" pinch of salt in a rocks glass. Add the Cyanr and briefly stir. Add the Punt e Mes, bitters, lemon juice and ice. Stir briefly to incorporate. Taste, looking for only the faintest hint of salt. If the drink tastes salty, throw out your first attempt and adjust your salt levels. When the salt level is correct, express the oil from five swatch of lemon peel onto teh sruface of teh cocktail, dropping one in along the side of teh galss, skin side facing in. An 1/8 rim of salt will allow your guest to experiment with a few salty sips. Making the following sips pleasantly sweet, which will not make your brain hurt.



Il Mio Ragazzo (Tina Michelle Braunstein, Empire Rooftop, NYC)
==============
4,5 cl Cynar
3 cl Martin Miller's Gin
3 cl Trader Joe's orange, mango, peach juice
2 dashes Regan's Orange bitters
Splash Fresh squeezed Lemon Juice
Sicilian sea salted cucumber (for garnish)

Stir over ice everything but the garnish = the Cynar, the gin, the 2 juices and the bitters. Then serve straight up in a chilled cocktail glass. Garnish with a cucumber wheel salted with sicilian sea salt, floating on top.



Bitter Sunset (Raphael Reyes, Yerba Buena Perry, NYC)
============
4,5 cl Cynar
1,5 cl Solerno Blood Orange Liqueur
2,25 cl Pure Cranberry
3 cl Fresh grapefruit juice
3 cl Fresh orange juice

Shake, strain into highball over crushed ice; garnish with mint sprig.



Cynar Rosso (Nic Hirsch, Bartender at Cellar Bar at Andaz 5th Avenue)
===========
6 cl Oxley English Dry Gin
2,25 cl Cynar
3 1" squares of fresh red bell, peeled
2,25 cl fresh lemon juice
0,75 cl turbinado syrup

Preparation: In a mixing glass muddle bell pepper and add remaining ingredients. Fill with ice and shake aggressively. Strain over fresh ice in a rocks glass. Garnish: Ring of red bell pepper.



Italian Cherry Flip (James Menite, Fornino Restaurant, Brooklyn)
===================
4,5 cl Cynar
2,25 cl Pernod absinthe
1,5 cl ginger syrup
1 whole egg
3muddled cherries per drink
Garnish: 2dashes of bitter truth chocolate mole bitters

In a Boston shaker muddle the cherries,then add the other ingredients
and ice,shaking well. Then strain into a coupe and dash the bitters over
the cocktail.



Reckless Abandon (Justin James Noel, Empire Rooftop Lounge & Contemporary Cocktails Inc., NYC)
================
3 cl Rhum Clement Premier Canne Rum
3 cl Cynar
0,75 cl Fresh Lime Juice
0,75 cl Rich Demerara Sugar Syrup (2:1 sugar to water)
0,75 cl Green Chartreuse
Big Lush Mint Sprig

In a mixing glass add Fresh Lime Juice, Rich Demerara Simple Syrup,
Green Chartreuse, Cynar, and Rhum Clement Premier Canne Rum. Shake and
strain with Kold Draft ice. Strain into a chilled rocks glass with a
large ice cube or ice ball. Garnish with a large Lush Mint Sprig


http://meerkatproductsltd.typepad.com/embury/2010/08/cynar-cocktail-contest-the-search-for-delicious.html

Aster Family Sour
1,5 oz Cynar
1 oz Zitronensaft
0,5 oz Orgeat
1 großes Eiweiß
2 dashes Angostura

Alle Zutaten außer Angostura trocken shaken, dann Eis dazu und nochmals shaken, in Schale abseihen und auf den Eischaum zwei dashes Angostura geben.

Wow, ich muss sagen, dass ich mir den ursprünglichen Cynar-Geschmack gerade gar nicht richtig vorstellen kann... Artischocken?? Aber ich bin definitiv neugierig geworden und werde mir den Tropfen bei Gelegenheit mal zu Gemüte führen.

Casino Soul
4 cl Rhum Agricole gereift
2 cl French Vermouth
2 cl Cynar

rühren – Zitronenzeste ohne drop



Mexican Turnover
6 cl Tequila Anejo
3 cl French Vermouth
2 cl Cynar
1 cl St. Germain

rühren – Orangenzeste mit drop



The Drink of Laughter and Forgetting
4,5 cl Cynar
1,5 cl Chartreuse Verte
2,25 cl Limette
1,25 cl Zucker
5 dash Angostura

shake – straight



Zelda Fitzgerald
5 cl Rye
1,5 cl Cynar
1,5 cl Aperol
1,5 cl Mirto
2 dash Angostura
2 dash Orange Bitters

stir – rock – geflämmte Zitronenzeste ohne drop

Nice

Frage zum Zelda Fitzgerald:
Mirto: welche Version? Süß oder trocken? Gibt es eine gute Bezugsquelle für ordentlichen Mirto, den du empfehlen kannst?

Meiner ist süßlich, von Bresca Dorada. Gefällt mir gut. Der Drink ist eine brachiale Sache, gefällt mir wirklich gut.

Um den Thread mal weiterzuführen:

Perfect Moment
4 cl Bourbon (Jim Beam)
2 cl Cynar
2 cl Noilly Prat Dry Vermouth
- stir, strain -
Zitronenzeste

Um den Thread mal weiterzuführen:

Perfect Moment
4 cl Bourbon (Jim Beam)
2 cl Cynar
2 cl Noilly Prat Dry Vermouth
- stir, strain -
Zitronenzeste

Zum Vergrößern anklicken....

Tatsächlich erstaunlich lecker. Wie ein alter Klassiker, so hab ichs gern. Ich hab mit Buffalo Trace gemixt.

cheers,
Herb


PS: Danke, Tim, dass du unermüdlich eigene Rezepte einstellst. Sie fallen auf fruchtbaren Boden, leider kann ich nicht jeden Drink ausprobieren.

The Search for Delicious (Kirk Estopinal, Cure, New Orleans)
========================
6 cl Cynar
2,25 cl Punt e Mes
15-21 drops of lemon juice
6 dashes Regan's bitters
2 pinches sea salt
5 swaths of lemon peel

Start with one "baker's" pinch of salt in a rocks glass. Add the Cyanr and briefly stir. Add the Punt e Mes, bitters, lemon juice and ice. Stir briefly to incorporate. Taste, looking for only the faintest hint of salt. If the drink tastes salty, throw out your first attempt and adjust your salt levels. When the salt level is correct, express the oil from five swatch of lemon peel onto teh sruface of teh cocktail, dropping one in along the side of teh galss, skin side facing in. An 1/8 rim of salt will allow your guest to experiment with a few salty sips. Making the following sips pleasantly sweet, which will not make your brain hurt.

Zum Vergrößern anklicken....

Strange thing, but yeah.

cheers,
herb

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