3 Cynar Cocktails: 100 Year Old Cigar, Chin Up & Cynarita

Three stirred Cynar cocktails showcasing the versatility of this gateway amaro: the smoky, spirit-forward 100 Year Old Cigar (rum + Laphroaig + Benedictine); the refreshing cucumber-botanical Chin Up (gin + dry vermouth); and the Negroni-riff Cynarita (tequila reposado + Campari). Each recipe is a single serving.

smart_display Published 2026-04-16 download Extracted 2026-04-17

5m Prep

2m Cook

7m Total

1 Servings

cocktail amaro cynar stirred rum gin tequila italian bitter craft-cocktail negroni-variation

Ingredients

100 Year Old Cigar

1 dash Angostura Bitters
15 ml Benedictine (½ oz)
15 ml Cynar (½ oz)
7.5 ml Laphroaig Islay Whisky (10yr) (¼ oz; Santa Teresa 1796 is a suggested rum sub for the base)
50 ml Aged Solera Rum (Ron Zacapa 23 or similar) (1¾ oz)
rinse Absinthe (for rinse) (best applied with an atomizer for even coating)

Chin Up

3 slices Cucumber slices (2-3 slices; reserve 1 for garnish)
15 ml Dry Vermouth (½ oz)
15 ml Cynar (½ oz)
60 ml Gin (2 oz; a botanical or cucumber gin is ideal)
1 twist Lemon twist (for garnish) (expressed over the glass and discarded)

Cynarita

15 ml Cynar (½ oz)
15 ml Campari (½ oz)
45 ml Tequila Reposado (1½ oz)
1 twist Orange twist (for garnish) (expressed and used as garnish)

Steps

100 Year Old Cigar

1

Chill a coupe or Nick & Nora glass. Using an atomizer, spray the inside with absinthe to coat evenly (no liquid absinthe to pour out). Set aside.

Tip: An atomizer gives a perfectly thin, even rinse — far better than pouring and swirling.

~1 min
2

In a mixing glass, combine Angostura bitters, Benedictine, Cynar, Laphroaig, and rum. Add ice.

~1 min
3

Stir well until chilled and properly diluted (~30 seconds). Double-strain into the absinthe-rinsed glass. No garnish.

Tip: Double-straining removes ice chips for a cleaner, silkier drink.

~1 min

Chin Up

1

Place 2-3 cucumber slices in a mixing glass. Gently press with a muddler — just enough to express the cucumber, not pulverize it. Add dry vermouth, Cynar, and gin. Add ice.

Tip: Light pressure only — you want cucumber essence, not bitter cucumber pulp in your drink.

~1 min
2

Stir until chilled. Strain into a chilled coupe or Nick & Nora glass. Spritz a lemon twist over the top to express the oils, then discard the twist. Garnish with a fresh cucumber slice on the rim.

Tip: The spritzed lemon oil + cucumber garnish deliver the aroma before the first sip.

~1 min

Cynarita

1

Add Cynar, Campari, and tequila reposado directly to a rocks glass (built in glass). Add large ice cubes — as many as will fit.

Tip: Building in the glass is the bartender's choice here — it's faster and works perfectly for this spirit-forward ratio.

~1 min
2

Stir with a bar spoon for approximately 45 seconds until chilled and diluted. Express an orange twist over the glass, then place as garnish.

Tip: This is a Negroni variation — it should be bracingly bitter up front with agave notes coming through on the finish.

~1 min

Nutrition (per serving)

185

Calories

10g

Carbs

Cultural Context

Cynar is an Italian amaro produced by the Campari Group, created in 1952 by Angelo Dalle Molle and named after the artichoke (Cynara scolymus), one of its primary botanicals. Despite its name and artichoke base, Cynar sits at the approachable, gateway end of the amaro spectrum — sweeter and less bitter than alpine amari like Fernet-Branca. It has been a staple Italian digestif since the 1950s and gained enormous traction in the craft cocktail renaissance as a versatile mixing amaro. These three cocktails span different eras: the 100 Year Old Cigar was created by Max Pazuniak at The Counting Room in Brooklyn (~2015); the Chin Up comes from Sam Ross of the legendary Milk and Honey speakeasy; and the Cynarita was created by Australian bartender Michael Madrusen at his bar The Everleigh.