7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
With the thermostat supposedly sneaking past 70 this weekend, it’s prime time for a refreshing tipple from Beretta’s Adam Wilson. Cynar—the classic artichoke-based Italian liqueur having a moment on our city’s cocktail lists—gives this drink it’s distinctive flavor.
2 ounces Cynar (available at BevMo and specialty liquor stores)
1 ounce lime juice
1/2 ounce grapefruit huice
1/2 ounce simple syrup
3 dashes Angostura bitters
2 ounces soda water
sprig of mint and lime for garnish
1. Combine all ingredients into a shaker.
2. Shake, strain into a tall glass, and top with a twist of lime.