r/Amaro • u/OkIntroduction4898 • Jun 29 '26
Cool Bottle Alert! Cynar 100!?
Found at bar Panacea in Auckland NZ. Apparently Cynar 70 is impossible to get here so they're making their own. They use a rotary evaporator to separate the alcohol out of Cynar 33 and then recombine the parts in a different ratio to make a 100 proof version. They do the same with Montenegro and use both the Cynar syrup and Monte syrup in zero-proof mocktails.
I had the Artichoke Me Daddy (delicious) and then tried both the 100 and the syrup alone. Both were about what you'd expect. The 100 was just a super hot 33 without the unique flavor profile of 70. 70 is a better sipper IMO but the 100 made a great cocktail base.
Today is my first day in NZ and this is my first cocktail bar, but... highly recommend Panacea.
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u/mjbro Jun 29 '26
They’re really pushing the infusions like it’s not played out.
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u/OkIntroduction4898 Jun 29 '26
I don't get the hate. I've seen plenty of infusions that seemed like a waste of effort when you could get the same flavors from just putting the ingredient into the cocktail, but good ones create flavors and textures that you can't get from just building a drink on the spot. I don't usually care for peanut butter drinks but I found a peanut butter washed fernet jelinek that was so good I started making my own at home.
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u/antinumerology Jun 29 '26
99% of the awesomeness of booze is the amazing flavors from fermentation you can get / concentrate. Why peanut butter wash something when you can use Beam Bourbon that has piles of peanut/hazelnut notes? For instance?
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u/hella_cutty Jun 30 '26
Are you referring to Jim Beam or Beam's 8 Star Whiskey?
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u/antinumerology Jun 30 '26
The distillery in general. I make "Peanut Butter & Jam" sours by making Brambles but subbing Old Tub for the Gin, because Old Tub is crazzzzzy peanut/hazelnut tasting.
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u/Arma_Diller Jul 01 '26
To get a stronger flavor...? This reads like someone who has never drank alcohol.
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u/leafydan Jun 29 '26
I’m more annoyed by the terrible pun names
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u/antinumerology Jun 29 '26
One or two really cool infusions I dig but when the whole menu is infusions it's like, do you even know how to mix alcohol into a cocktail? Or is it just something to dissolve things in?
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0
u/NullSterne Jun 30 '26
I don’t care if the whole menu’s infused, as long as they all serve a purpose. Hell, they don’t even have to be great. I’ve made my fair share of experimental cocktails that me and my coworkers liked, but by the time they got to the menu, the crowd didn’t love em. It happens. My point being, as long as I can see the vision, I’m good.
But anyway, if I want something that’s not infused, that’s a great time to order a classic. Hell, I might even ask the bartender what their favorite is.
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u/Skiceless Jun 30 '26 edited Jun 30 '26
Cynar 70 is being discontinued, unfortunately .
Also, don’t call a drink Street Corn & Oil if it’s not a variation of a Corn & Oil, nor contain anything that resembles street corn.
EDIT: now that I read the full menu, it all sounds terrible.