Italian Greyhound · Benedetto
5 Classic Whiskey Cocktail Recipes from Boston Bartenders
Thicket & Tonic · Craigie on Main
Benedetto’s cocktail menu is chock-full of Italian classics, but bar director Daniel Motsinger is particularly fond of one drink he considers “a sleeper.”
The Italian Greyhound—not to be confused with the diminutive dog breed of the same name—is a simple, equal parts combination of the bitter amaro Cynar and freshly squeezed grapefruit juice. A salted rim heightens the flavors by contrasting with the citrus fruit’s acidity.
With an ABV of just 16.5 percent, Cynar falls on the gentler side of the alcohol spectrum, making this easy-to-fix dram an excellent afternoon sipper. Better yet, the bitterness of the amaro makes it a great before-dinner option.
“Cynar is traditionally enjoyed as a digestivo,” says Motsinger. “But served on the rocks with a splash of soda water, fresh citrus, or prosecco, Cynar can also stimulate the appetite and make the mouth water.”
“It’s perfect for antipasti featuring grilled veggies, olives, cheese, or cured meats, and ideal for anyone with a taste for the bittersweet,” he continues.
Whether your future involves a grand antipasto spread or a slice of pizza, the Italian Greyhound will prove a worthwhile stopover on your way to dinner.
2 ounces Cynar
2 ounces fresh grapefruit juice (pulp strained out)
Lemon wedge, lemon twist, and salt, for garnish
Trace the rim of a chilled Collins glass or double rocks glass with a lemon wedge, dredge in salt, and shake off any excess salt to create the salted rim. Add Cynar and grapefruit juice to a shaker filled with ice and shake until chilled. Double strain into the prepared glass and top with fresh ice cubes. Garnish with a lemon twist.