“Cynar was really the first amaro I dug into and thought about mixing into non-classic cocktails,” says Claire Sprouse. Her New Tone is a food-friendly spritz-highball hybrid that takes inspiration from a classic Cynar and soda mixed with a bittersweet twist on a Dark & Stormy. The secret ingredient is a homemade fig leaf soda in place of club soda or ginger beer. “It tastes like grassy coconut,” says Sprouse of the fig leaf. “It’s completely insane.”
Claire Sprouse, Hunky Dory | Brooklyn, New York
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- 1 1/2 ounces Cynar
- 1/4 ounce overproof rum, preferably Wray & Nephew
- 4 ounces Fig Leaf Soda (see Editor's Note)
- Combine all ingredients in a Collins or highball glass over a clear ice spear, layering first the soda, then rum, then top with Cynar.
Fig Leaf Soda:
Combine 2 ounces Fig Leaf Syrup to 6 ounces filtered water and pour into one 12 ounce PET bottle. Top with CarbaCap coupler and carbonate to order.
Fig Leaf Syrup:
1 quart hot water
1 quart superfine sugar
1/4 cup dried fig leaf
1 tablespoon citric acid
Add dried fig leaves to hot water and allow to steep for 10 minutes. Strain and add sugar and citric acid. Stir until completely incorporated. Allow to cool.