Montreal — Rye and Cynar cocktail with Peychaud's bitters

Montreal

Rye and Cynar cocktail with Peychaud's bitters

Number of people

Ingredients

  • 2 dashesPeychaud's Bitters
    New Orleans aromatic bitters
    Substitute: Angostura acceptable
  • 3/4 ozSweet Vermouth
    Italian sweet vermouth
    Substitute: Carpano Antica
  • 3/4 ozCynar
    Italian artichoke bitter aperitif
    Substitute: Averna for sweeter version
  • 1 1/2 ozRye Whiskey
    Canadian or American rye
    Substitute: Bourbon acceptable

Instructions

  1. Add 1 1/2 oz rye whiskey, 3/4 oz sweet vermouth, and 3/4 oz Cynar to mixing glass
  2. Add 2 dashes Peychaud's bitters
  3. Fill with ice and stir until well chilled
  4. Strain into chilled coupe glass

    Pre-chill glass

  5. Express orange peel oils over drink and garnish

Technique Notes

Cynar is heavy and settles, so stir from the bottom. Peychaud's goes in before the ice so it distributes rather than streaking.

Why the Montreal Works

A stirred modern cocktail that showcases Cynar as a full modifier alongside rye whiskey and sweet vermouth, with Peychaud's bitters adding the New Orleans aromatic lift. Demonstrates the versatility of artichoke-forward bitter liqueurs in whiskey drinks.

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