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
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