Barsys
The Rye Cynic
About
The Rye Cynic doesn’t beg for approval it earns your respect. It’s sharp, dry, and not here to hold your hand. Think rye whiskey’s spicy backbone meets Cynar’s dark herbal heart, finished with a bright, floral kick of grapefruit bitters.
Originally crafted by Stephen Siderow, this cocktail is a modern-day classic for the flavor-forward drinker. No sugar coating—just stirred elegance with unapologetic complexity. Sophisticated, bold, and best enjoyed with a raised eyebrow.
What You'll Need
2 oz Rye Whiskey spicy, assertive, and full of backbone
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1 oz Cynar artichoke-based amaro with herbal depth and earthy bitterness
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2 to 3 dashes of Hopped Grapefruit Bitters sharp, floral, and just the right edge
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Ice for the stir, not the serve
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Lemon or Grapefruit Twist the final flourish
Pro Tip: Use a Nick & Nora glass to elevate the presentation, it’s a small nod to old-world elegance that matches this cocktail’s personality.
How to Make It
- Add rye, cynar, and bitters to a mixing glass filled with ice.
- Stir for 20-30 seconds—just enough chill and dilution.
- Strain into a chilled Nick & Nora glass. No ice, no fuss.
- Express a lemon or grapefruit twist over the top, then drop it in like a mic.
For the full recipe, download the Barsys App.
Tasting Notes
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FAQs
Why is it called the Rye Cynic?
Because it pulls no punches. With rye heat and bitter charm, it’s a cocktail that keeps its cool and tells it straight.
What does Cynar bring to the mix?
Depth. It’s the herbal undercurrent that turns this from just rye into something layered, dark, and unforgettable
Can I use different bitters?
You can, but grapefruit bitters are the soul here. Swapping them changes the vibe—think bold thinker vs. polite conversationalist.
Do I serve it over ice?
Nope. It’s stirred with ice, then served neat in a chilled glass. This drink deserves clarity, not clutter.
Is it easy to make?
Technique-wise, yes. Flavor-wise, it’s for people who like a little edge. It’s simple to build, sophisticated to sip.