Matthew Biancaniello making all things delicious.
For my Los Angeles Magazine Liquid LA post today, I shared mixmaster Matthew Biancaniello’s recipe for his coffee Cynar. A recipe so simple, mixing two things that naturally seem perfect together! I had had it again recently and knew I had to learn how to finally make it myself so I’d have a never-ending supply. Now personally I could just drink bottles of it straight. Psssh! No need to mix it in a cocktail. OK, maybe I’d play around with it in a White Russian or something. But if you’re wondering what else you can make with it, not only did Matthew suggest using it in a Little Italy cocktail, his favorite way to drink it, but he shared a couple more of his own cocktail recipes for you to do it at home, including an egg nog one that’s perfect for the upcoming holidays…or brunch.
Coffee Cynar Cocktail Recipes
Little Italy Egg Nog
- 2 oz coffee Cynar
- 1 whole egg
- 2 oz cream
- 1 oz agave syrup (1:1 ratio water to agave)
Un Cafe Va Bene
- 2.5 oz coffee Cynar
- 1 whole egg
Put ingredients in tin without ice and dry shake or whip. Then add ice and shake and double strain into a coupe without ice. Shave dark chocolate on top. The original version of this included cassis but Matthew says this is “essentially the same but better”! Now he’s working on a way to improve it even more: a hot version with ghee! Sounds perfect for the colder days ahead.