Recipe

by Maggie Early

• 1.5oz bourbon (I used Buffalo Trace)
• .5oz Cynar
• .5oz Aperol
• Angostura ice cubes (just add a few drops of bitters in with water in your ice tray)

Combine all liquid ingredients with ice and stir. Strain over the Angostura ice cubes.

About

This is the Cynara cocktail…bitter yet light, and sort of like an interesting variation of a Boulevardier. Made with Cynar and Aperol instead of the Campari and sweet vermouth found in the classic Boulevardier, it’s citrus-y but still distinctively bitter. I used an Angostura ice cube here, which worked wonders as it slowly melted throughout the course of the drink to change the flavor profile by minimizing the citrus notes and really round out the drink.