Cynar Flip

A modern classic that uses a whole egg to create a rich, velvety texture, softening the bittersweet, vegetal notes of Cynar amaro into a cocktail of remarkable depth and sophistication.

ABV

287

Calories

Coupe

Glass

Flavor Profile

bitter•herbal•rich•complex•smooth

Flavor Journey

Sweet

Sour

Bitter

Strong

Ingredients

Each component plays a crucial role.

Cynar

2 oz

Whole Egg

1 whole

Simple Syrup

2 tsp

Method

Technique transforms ingredients into something extraordinary.

Combine Cynar, simple syrup, and a whole fresh egg in a cocktail shaker.

Dry shake (without ice) vigorously for at least 20 seconds to emulsify the egg.

Add ice to the shaker and wet shake for another 20 seconds until well-chilled and frothy.

Double strain into a chilled coupe or Nick and Nora glass.

Garnish with a few drops of Angostura bitters on the foam head.

Glassware

Coupe

Served in a chilled coupe or Nick and Nora glass to maintain the foam head.

Garnish

Angostura bitters

Drop 3-4 drops onto the center of the foam

Master's Tips

Professional insights to elevate your craft

A vigorous dry shake (without ice) is essential to emulsify the egg and create a rich, creamy foam.

Always double strain the cocktail to remove ice shards and ensure a perfectly smooth texture.

Use the freshest eggs possible for the best flavor, texture, and safety.

Serve immediately in a pre-chilled glass to best appreciate the foam head and cold temperature.

Variations & Riffs

Classic cocktails inspire countless variations. Here are some popular riffs on the Cynar Flip.

Other Variations

No Syrup Flip

Minor Tweak

A more bitter and intense version that omits the simple syrup, closer to the original two-ingredient concept.

Changes

Blackstrap Cynar Flip

Major Variation

Incorporates blackstrap rum for a deep, molasses-like sweetness that complements the Cynar. Try using 1.5 oz Cynar and 0.5 oz blackstrap rum.

Changes

Cynar:2 oz → 1.5 oz

:0 → 0.5

History & Heritage

The Cynar Flip is a modern classic created by Boston bartender Ben Sandrof and popularized by Jeffrey Morgenthaler in his 2014 book, 'The Bar Book'. It's a contemporary take on the historic 'flip' category, showcasing the unique bittersweet profile of Cynar in a rich, velvety format.

More to Explore

If you enjoyed this cocktail, these similar creations might capture your interest.

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Coupe

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A modern craft cocktail balancing smoky mezcal with the complex herbal notes of Chartreuse and Cynar, brightened by fresh lemon and given a silky texture with egg white.

22%

228 cals

Coupe