Cheenarita

This original concoction is inspired by a few new ingredients in our pantry.  After doing a bit of research on Cynar (pronounced “CHEE-NAR”), I was surprised that I didn’t find many recipes that contained this Italian aperitif bitter liquor.  Perhaps this was because Cynar isn’t like the Italian aperitif bitter liquors, due to one very different ingredient… artichoke.  Yes, you know, the spiky yellow-green vegetable you find in Greek or Italian food.  To many Americans, myself included, this is a foreign concept but don’t be alarmed because it works really well with ingredients like gin or tequila. Most recipes out on Google make a spin on the Negroni and it’s good.. but in this case, since we grabbed some tacos from a neighborhood food truck, the compliment to Cynar for this recipe was decidedly tequila.  I’ll break it down ingredients wise, let you soak on it a bit, then we’ll talk about why it works…

Cheenarita

2 oz Blanco Tequila (Espolón in this case)
1 oz Cynar
1 oz fresh squeezed Lime Juice
1 dash of Xocolatl Mole Cocktail Bitters

The tequila adds a sweetness which compliments herbal, bitter Cynar.  The mole bitters add an earthy, almost oaky or barrel aged flavor, and the limes freshen it up.  No one in their right mind would argue against tequila and lime ;-), this cocktail just has a bit of extra depth and flavor to spice it up a bit.  If you feel the need to go another step, 2 pastor tacos on corn tortillas with onion and cilantro pair perfectly!  Salu!

Thoughts?