Cynar Fizz
This recipe is one for the more advanced cocktail maker and drinker. Made with artichoke-based, herbal liqueur Cynar, this cocktail tests the palate with savoury, nutty and slightly bitter tones. It has a heavier taste and texture to many fizz cocktails, so it’s best served as an after dinner digestif.
Egg white gives this cocktail a creamy, frothy top layer, but you could also use aquafaba for a vegan version.
Shake 30ml Cynar, 30ml lemon juice, 15ml orgeat and 1 egg white (or 2 tbsp aquafaba) over ice.
Strain, then shake again without ice to get a good foam.
Pour a splash of champagne into a wine glass, then fill slowly with your cocktail.
Enjoy!
Pippa Guy