The Cynarita is a bold tequila-based Negroni variation that uses Cynar instead of sweet vermouth, which I came up with in 2011.
Having recently returned to Australia from New York City to open The Everleigh that same year, I was behind the bar most nights, taking spare moments to nip out back and do the ordering and invoicing.
I remember my brother-in-law, Greg, coming by one slow Monday night. I was there picking mint; he sat down in front of me and asked for something boozy with tequila. He liked Negronis, and I was drinking a lot of Cynar at the time.
Greg’s face entertains me at the best of times, but I think I laughed out loud at his expression when he took that first sip.
The Everleigh team’s appreciation for tequila was a big part of the bar’s reputation after it arrived on Fitzroy’s Gertrude St, with talented alumni crafting a number of excellent original cocktails using the spicier spirit over the years.
The Cynarita is a pre-dinner drink that’s full of life, an adventurous next step for the Negroni lover. The tequila’s earthiness combined with the bittersweetness of Campari and savouriness of the artichoke-based Cynar results in a robust cocktail geared for savvy drinkers.
Cynar has been embraced by the bartending community in several recent additions to the cocktail world.
Cynarita
45ml blanco tequila
15ml Cynar
15ml Campari
Method
Build all ingredients in an old-fashioned glass, then add ice.
Garnish: lemon twist
- Michael Mandrusan, The Everleigh, Melbourne 2011
