This Sour Cinar Is the Perfect Pre-Dinner Meal.
My alcohol tolerance plummeted during the pandemic. It turns out that my interest in cocktails is directly related to my ability to pay a skilled worker to make them, which means that I didn’t drink many cocktails at home except for the occasional holiday martini .
However, I enjoy sipping on an ice-cold mixture of ethanol, sugar and (sometimes) juice, especially when I’m making dinner. This is where low-security amari like the Cynar come in handy. Like almost any other booze, the artichoke-based woody liqueur goes well with our basic sour recipe , although I would recommend that you reduce the amount of regular syrup from the regular 3/4 ounce to half, because Cynar brings a good bit of sweetness of its own.
If for me, this is the perfect aperitif. It’s a delicious palate cleanser – bright, sweet and bitter – and drunk enough to lift your spirits without causing a douche (even if your tolerance is low and your stomach is empty). I, as he served in an unusual small glass, but only after he was shocked hard. Dilution is really important here – without it, the drink will be too viscous and syrupy. To make it you will need:
- 2 ounces cinar
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup
Add everything to a shaker filled with cracked ice (or one large rock) and shake vigorously until the shaker is unbearably cold. Strain your compartment or something and drink while you cook dinner (or lunch, or maybe even breakfast, depending on the day).