Cynar at Morganelli’s

By Jonathan Sharpe
Wednesday, July 23, 2014 |
Photo by Jonathan Sharpe.
what: Cynar
where: Morganelli’s, 3155 Forest Dr., 738-2337
cost: $27.99
ABV: 16.5 percent

This week’s Drink was inspired by a recent trip to Roman’s, an Italian restaurant in Fort Greene, Brooklyn, whose logo immediately drew me in with its reference to the Capitoline Wolf sculpture, which depicts Romulus and Remus suckling from the she-wolf. Roman’s drinks menu includes a Cynar Sazerac ($13), and a rather brilliant way to run cocktail specials, categorizing them by taste: one sour, one bitter, changing daily. It doesn’t take much — just a hint, really — of Cynar (pronounced CHEE-nar), a dark brown Italian amaro made from artichoke and 13 herbs, to provide a cocktail with some lovely botanical character. The following is my take on Roman’s Cynar Sazerac, as best I remember it:

Cynar Sazerac
1 sugar cube

2 ounces rye whiskey

1 teaspoon Cynar

2 dashes Peychaud’s bitters

orange peel

Herbsaint rinse

Chill an old-fashioned (lowball) glass. In a second old-fashioned glass, muddle a sugar cube (available at Earth Fare, or just use ¾ tsp. granulated sugar) with a few drops of water. Place some small ice cubes over the sugar water and add a good rye like High West double rye, Cynar and Peychaud’s bitters; stir until well-combined. Rinse the empty, chilled glass with the anise-flavored Herbsaint, coating the interior and discarding any remainders. Strain the cocktail into the empty glass and garnish with an orange peel. Sazerac formula adapted from Esquire. — Jonathan Sharpe

Let us know what you think: Email food@free-times.com.

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