That’s The Spirit: Cynar

With a deep brown color, a careful balance between sweet and bitter flavors and herbal notes, Cynar (pronounced chee-nar) is an aperitif that is full of surprises. One of which is a key ingredient — artichokes. While the liqueur is not made entirely of fermented artichokes, like potatoes to vodka, the artichoke does impart a signature vegetal flavor. 

Not only are artichokes prominently displayed on every bottle, but their influence can also be seen in Cynar’s name. It comes from cynarine, a compound found in artichokes that is believed to have digestive properties — which allows the beverage to double as a digestif. 

Cynar is still young compared to some of its aperitif counterparts, like Campari that dates to the 1860s. In 1952, Cynar was invented by Angelo Dalle Molle, a Venetian entrepreneur and philanthropist. Since then, it has expanded its brand to also produce Cynar 70, a higher proof version with the same flavor profile. 

If you’re hoping to find out what else this mysterious beverage is made of, you’ll just have to keep hoping. We do know that it consists of 13 different plant and herbal components, but other than artichoke, the rest are a closely guarded secret. 

Create with Cynar

Looking for some creative suggestions to make cocktails with Cynar? Check out Steve the Bartender, who has compiled a plethora of options on his website, stevethebartender.com.au. Here’s one of his recipes. Find more in his book, Steve the Bartender’s Cocktail Guide available on cocktailguide.com. 

Cynar Julep

Popular in Buenos Aires, Argentina, this cocktail riffs off a classic Julep. Cynar’s vegetal, herbaceous notes meld with grapefruit and mint to create a complex drink that you’ll savor.  

2 oz. East Side Gin 
½ oz. fresh lemon juice½ oz. simple syrup
2 oz. grapefruit soda3-4 mint leaves

Combine all ingredients except the grapefruit soda in a cocktail shaker. Briefly shake with ice, then strain over crushed ice into a double old fashioned glass. Add the grapefruit soda. Garnish with a slice of grapefruit and a sprig of mint.
From Steve the Bartender

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