Cynar’s vegetal bitterness, derived primarily from artichokes, pairs nicely with mint and grapefruit soda in a julep variation that emphasizes its soft, oily texture. This recipe, which first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Amari, comes from bartender Renato “Tato” Giovannoni of Florerèa Atlántico in Buenos Aires.
- 1⁄4 oz. fresh lemon juice
- 2 sprigs mint, plus 1 for garnish
- 2 oz. Cynar
- 1⁄2 oz. simple syrup
- 2 oz. grapefruit soda
- Pink grapefruit slice (for garnish)
- Muddle lemon juice and 2 mint sprigs in an old fashioned glass. Add Cynar, simple syrup, and crushed ice; stir. Top with grapefruit soda; garnish with a mint sprig and a pink grapefruit slice.