The Sanny

Bourbon, Cynar, Maraschino Liqueur, Celery bitters, Lemon zest
1 12ozCynar
14ozMaraschino Liqueur
2dsCelery bitters
1twstLemon zest (expressed, as garnish)
Stir, strain, rocks, lowball, express peel, garnish
In the fall, is made with rye and house cherry-bark bitters.
Cocktail summary
Created byCameron Bogue, Bar Pleiades, The Surrey Hotel, New York, NY
AuthenticityAuthentic recipe
Posted by
Dan's picture
Dan on 03/26/2011


DrunkLab's picture

I've made this now with both bourbon and rye. It's an excellent drink in both iterations: spicy, dark, strong, not too sweet (though maybe still too sweet for some), integrated and balanced. The rye version wins by a hair for me as it makes a dryer drink and its spice plays well with the bitters. (not having celery bitters, I went in a different direction and used Dutch's Colonial, which have a woodsy and anise-y character that plays well with Cynar and rye. Not sure whether that changes the cocktail enough to merit a new name.) The rye and Cynar open the sip while the Maraschino lingers in the finish. The rye draws some cool dark cherry notes out of the Cynar and the two together develop an almost cola taste, but an herbal, 19th Century cola. Moderately but pleasurably bitter. Recommended for fans of the New York-themed Bitter/Brown/Stirred standbys (Little Italy, Red Hook, etc). My only complaint is its name: a great drink deserves a better one. 4.5/5

This is a perfectly balanced drink. I've been making it with Eagle Rare 10, though will be trying with Weller 107 -- I'm curious to see how it performs with a higher-proof, wheated spirit.

From other users

Bitter and balanced (5 stars)
The bourbon dilutes the sweetness of the Cynar and Maraschino, but the cocktail is still a bit sweet. There is no acid to moderate the bitterness of the Cynar, so it is solidly bitter-sweet. One dash of Scrappy's Celery bitte (4 stars)

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