Cynar 70CL

Artichoke is an under-appreciated plant in the UK and it’s the base for Cynar, a versatile and iconic Italian bittersweet amaro renowned worldwide for its distinctive profile and captivating flavours. A dark amber-brown liqueur, it possesses a standard 16.5% ABV and is traditionally available in a 70cl bottle.

The history of the estate traces back to 1952, when Venetian entrepreneur and philanthropist Angelo Dalle Molle created the secret recipe in Padua, Italy. The name itself is derived from Cynara scolymus, the Latin botanical term for the globe artichoke, a plant proudly showcased on its distinctive label.

Tasting Notes

•    Aroma: A fragrant and complex bouquet revealing a hint of rust, distinct herbal-spicy notes, earthiness, and subtle Mediterranean herb undertones.
•    Palate: Uniquely bittersweet and medium-to-full bodied. An initial light, sugary molasses and caramel sweetness transitions smoothly into a rich, loamy, and vegetal depth. Earthy hazelnut, toffee, and dark chocolate nuances build complexity across the palate.
•    Finish: Rounded and smooth, concluding with a robust, dry finish reminiscent of light espresso or dark cocoa.
 
Distilling Methods

Cynar is meticulously crafted through a process of cold-water percolation and maceration. Infused with neutral grain spirit, a proprietary blend of thirteen different herbs, spices, and plants are left to steep. Though artichoke leaves provide its structural, vegetal backbone, the final spirit presents a masterfully balanced harmony of sweet and bitter elements rather than a singular taste of the thistle itself.
 
Serving & Cocktail Suggestions

Cynar operates beautifully as both an aperitivo to prepare the palate before dinner and a digestivo to close out an evening.

•    On the Rocks: Keep it simple by serving it neat over ice, garnished with a slice of fresh orange or lemon to accent its citrus undertones.
•    Cynar Spritz: For a refreshing highball, combine 2 oz of Cynar with prosecco and a splash of club soda. Garnish with a lemon wheel or a green olive.
•    Cynar Negroni: Swap out traditional red bitters for Cynar in equal parts with gin and sweet vermouth to create a deeply herbal, slightly less sweet alternative to the classic cocktail.
•    Bitter Giuseppe: Stir 2 oz of Cynar with 1 oz of sweet vermouth, a splash of fresh lemon juice, and a few dashes of orange bitters over ice, straining into a chilled glass.
 
Food Matching

The unique bitter and earthy properties of Cynar make it an exceptional partner for a wide variety of foods:

•    Salty Aperitivo Snacks: Pair a chilled Cynar highball with dynamic bar bites such as green olives, salted almonds, and potato crisps, as the salt cuts beautifully through the liqueur's bitter edge.
•    Charcuterie & Rich Cheeses: The vegetal profile cuts through the fat of cured meats like prosciutto, salami, and bresaola. It matches wonderfully with aged cheeses such as Pecorino Romano or Parmigiano-Reggiano.
•    Savoury Artichoke Dishes: Lean into its heritage by serving it alongside Roman-style fried artichokes, grilled vegetables, or an earthy mushroom risotto.
•    Dark Chocolate Desserts: The espresso-like bitter finish makes Cynar a luxurious accompaniment to dark chocolate tarts, sea-salt brownies, or chocolate-enrobed nuts.