Bitter is the New Black

Country of Origin: USA
Main Spirit: gin

gin, Cynar, hibscus syrup, Dogfish Head 120 Minute IPA

Trevor Rose-Hamblin — General Manager and Head Mixologist at iNG — came up this cocktail during a creative session with Chicago Foodies.

Cynar is a bitter amaro made from artichokes that blends very well with gin and the hibiscus syrup adds a touch of floral. Dogfish Head 120 Minute IPA is plenty hoppy, but lightly sweet, so it balances the other flavors. If you choose to use another double IPA, you may have to play with the proportions a bit.


-2 oz. gin
-½ oz. Cynar
-¼ oz. Hibiscus syrup
-Dogfish Head 120 Minute IPA (or another double IPA)


Shake the gin, Cynar and hibiscus syrup and pour into a Collins glass filled with ice. Top with the beer.

-Trevor Rose-Hamblin, iNG

Hibiscus Syrup
-1 cup water
-1 cup sugar
-6g dried hibiscus flowers or 3 tea bags of hibiscus herbal tea

Boil the water and steep the hibiscus for 7-10 minutes as you would tea. Remove the flowers or tea bags and add the sugar, stirring to dissolve. Syrup will keep in the fridge for several weeks, or add 1 oz vodka to increase shelf life.