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
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.”
Photo is by Jenny Zarins
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If you want to hear how and why Russell Norman brought Venice cuisine to London, listen to his Lush Life Podcast here!