Swizzled · Highball
GarnishMint sprig
Swizzled · Highball
Santiago Lambardi, Buenos Aires
Argentina's Cynar Julep cocktail recipe
What goes in it
- 2 oz
- 2 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 8Mint leaves
Method · Swizzled
- 1Lightly press the mint with the lemon and syrup in a highball glass.
- 2Add crushed ice and the Cynar and swizzle to mix.
- 3Top with the grapefruit juice and garnish with a mint sprig.
- Glass
- Highball
- Ice
- Crushed
- Garnish
- Mint sprig
Prep ahead
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Argentina's Cynar Julep
Argentina's Cynar Julep is a cocktail made with cynar, grapefruit juice and lemon juice, created by Santiago Lambardi.
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