Russell Norman, owner of Polpo, explains, “This variation on a gin fizz uses Campari’s obscure cousin, Cynar. With a base of artichoke and a host of other secret botanicals, this Italian apéritif is the backbone of the drink. It’s refreshingly bittersweet and has enough tartness to get you going back for another sip. It’s a great summer drink and mild enough to sip all afternoon.”
You’ll need the following equipment:
Cynar Gin Fizz
- 25ml Beefeater Gin
- 12.5ml Cynar
- 12.5ml lemon juice
- 12.5ml sugar syrup
- Prosecco to top up
- 2 slices of cucumber
- Step 1 Add the Gin, Cynar, lemon juice and sugar syrup into a Boston shaker with ice and shake
- Step 2 Fill a water glass with fresh ice and strain mix onto it.
- Step 3 Top up with Prosecco
- Step 4 Garnish with cucumber
If you’re looking for an Aperol Spritz, just click!
If you want to hear how and why Russell Norman brought Venice cuisine to London, listen to his Lush Life Podcast here!
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Photo is by Jenny Zarins