Last week, like a dutiful parent, I left you guys with a sandwich, whilst I went out to cavort over craft cocktails for my birthday. One of said cocktails had Cynar in it. Which is my new bar toy. So I’m bringing the party back to you this week. Sandwich not included.
I get obsessive with particular ingredients and with particular recipes. After buying this beauteous bottle of Cynar ( a bittersweet artichoke liqueur), I scoured the web for appealing recipes.
The recipe obsession with Cynar is less time consuming, but more dangerous than, say, the Summer of Tamale Pie I once weathered, or Autumn of Chia Seed I’m about to embark on. But it is at least as exciting as my Annual Pumpkin Weeks in Spring.
This recipe also taught me something: even wicked things are good in small amounts. The wicked thing of which I refer to is my loathed gin. I actually like gin in this recipe, which I found on The Straight Up. Campari is the main alcohol, or base spirit (and we all know alcohol is oh-so base) in it and the herbal gin plays off it in a very subtle way.
I was also excited for this recipe since it would use my other new bar toy: big ol’ bottle of Fernet Branca.
I’ve no idea why this is named after Eeyore being as it is a merry red color, and makes me happy.
But now I have a very good reason to visit the Violet Hour in Chicago, the bar Toby Maloney created the drink for. Not that I lacked reason to go before. I’ve heard good things about that place.
Oh, the places I’ll go.
Eeyore’s Requiem (based on this recipe)
1.5 oz. Campari
.5 oz. gin (I used Bombay Dry)
.25 oz. Fernet Branca
.25 oz. Cynar
.5 oz. white vermouth (they call for Dolin Blanc, I used Martini and Rossi)
15 drops of orange bitters
3 orange twists
Stir all but the twists over ice and strain into a chilled cocktail glass. Twist your twists over the drink to get the oils out and discard. Sip.