The Sin Cyn is a potent, flavorful cocktail created by Philadelphia bartender Paul Dellevigne. To make it, he combines scotch with a couple of Italian ingredients: Cynar, a low-proof digestivo made from 13 herbs and plants—most prominently artichokes—and Carpano Antica Formula, a rich sweet vermouth with notes of vanilla, spices and wild herbs. The three components are employed in equal parts, which keeps construction easy.
The drink shares common traits with a couple of classic cocktails. It’s part Rob Roy (scotch, sweet vermouth, bitters) and part Boulevardier (bourbon, Campari, sweet vermouth). In the latter case, Dellevigne swaps out bourbon for scotch and subs Cynar in place of Campari, another bitter Italian liqueur. But the results are similar: a rich and warming whiskey drink with herbal, bittersweet accents.
For the scotch, Dellevigne likes to use The Macallan 12-year-old, a full-bodied, sherry-influenced single malt from the Speyside region of Scotland. A different scotch can be used if The Macallan 12 isn’t available, but for the best results, stick with a similar bottling. A light blend or a peaty Islay dram won’t achieve the same flavor profile.
Like any drink containing all spirits and no juices or cream, the Sin Cyn should be stirred with ice, rather than shaken, to ensure a smooth and silky consistency.
1 ounce scotch
1 ounce Cynar
1 ounce Carpano Antica Formula vermouth
Add all the ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.