My booze tolerance has plummeted during the pandemic. It turns out my interest in cocktails is directly linked to my ability to pay a skilled worker to make them for me, which means I haven’t been drinking many cocktails at home, save for the occasional celebratory martini.
Still, I enjoy the experience of sipping on an ice cold mixture of ethanol, sugar, and (sometimes) juice, particularly while I’m cooking dinner. This is where low-proof amari—such as Cynar—come in handy. Like nearly every other type of booze, the woodsy, artichoke-based liqueur works beautifully in our basic sour recipe, though I would recommend you decrease the simple syrup from the usual 3/4 of an ounce to a half, because Cynar brings a good bit of its own sweetness.
If is, to me, a perfect aperitif. It’s a delightful palate cleanser—bright and sweet and bitter—and boozy enough to put you in a good mood without getting you sloshed (even if your tolerance is low and your stomach is empty). I like it served up in a fancy little glass, but only after it has been shaken hard. The dilution is really important here—without it the drink we’ll feel too viscous and syrupy. To make it, you will need:
2 ounces Cynar
3/4 ounces lemon juice
1/2 ounce simple syrup
Add everything to a cocktail shaker filled with cracked ice (or one big rock) and shake hard until the shaker becomes unbearably cold. Strain into a coupe or something similar, and sip while you make your supper (or lunch, or maybe even breakfast, depending on the day).