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How to Make the Polpo’s Cynar Gin Fizz

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:

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!

Photo is by Jenny Zarins

Cynar Gin Fizz, Polpo, London

Cynar Gin Fizz

Susan
Are you new to Cynar? You'll be converted by this easy cocktail recipe of the Cynar Gin Fizz from Polpo restaurant in London. Taste Venice in every sip! Photo is by Jenny Zarins
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Cook Time 5 minutes
Total Time 5 minutes
Course Cocktails
Cuisine British
Servings 1
Calories 213 kcal

Ingredients
  

  • 25 ml Beefeater Gin
  • 12.5 ml Cynar
  • 12.5 ml lemon juice
  • 12.5 ml sugar syrup
  • Prosecco to top up
  • 2 slices of cucumber

Instructions
 

  • Add the Gin, Cynar, lemon juice and sugar syrup into a Boston shaker with ice and shake
  • Fill a water glass with fresh ice and strain mix onto it.
  • Top up with Prosecco
  • Garnish with cucumber

Nutrition

Serving: 1gCalories: 213kcalCarbohydrates: 16gProtein: 1gSodium: 13mgFiber: 1gSugar: 11g
Keyword Cynar Gin Fizz
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