Cynar Bitter Aperitif Liqueur, Italy

Cynar is one of Italy’s most beloved amaro-style aperitifs, offering a bittersweet and herbaceous complexity that sets it apart. Its name comes from Cynara scolymus, the botanical name for artichoke, the defining ingredient in its secret blend of 13 botanicals. While artichokes may not seem like the most obvious base for a liqueur, they contribute a uniquely earthy depth, balanced by warm spice, subtle sweetness, and lingering bitterness.

First introduced in 1952 by Angelo Dalle Molle, Cynar became an instant classic, thanks to its approachable flavor and versatility. With a relatively low ABV of 16.5%, it serves as both an aperitif—to stimulate the appetite before a meal—and a digestif, enjoyed after dinner to aid digestion. Whether sipped neat, poured over ice, or mixed into cocktails, Cynar has remained a staple in bars across Italy and beyond for decades.

Liqueur Details:

• Producer: Campari Group
• Country: Italy
• Liqueur Style: Amaro / Bitter Aperitif
• Alcohol by Volume (ABV): 16.5%
• Botanicals: 13 herbs and plants, with artichoke as the signature ingredient
• Production: Maceration of botanicals in neutral spirit
• Aging: Rested for optimal flavor integration

Tasting Notes:

Dark amber in the glass, Cynar opens with rich, herbaceous aromas of artichoke, fresh herbs, and caramelized citrus, layered with hints of roasted coffee and dark chocolate. On the palate, it offers a balanced interplay of sweetness and bitterness, with warm spices, dried orange peel, cola, and a touch of smokiness leading into a lingering, slightly vegetal finish. Compared to other amari, it is less aggressively bitter, making it an excellent introduction to the category while still being complex enough for seasoned enthusiasts.

Producer’s Background:

Originally created by Angelo Dalle Molle, a Venetian entrepreneur known for his passion for herbal infusions, Cynar quickly gained recognition for its unique take on the Italian amaro tradition. By the 1960s, it became a household name in Italy, thanks to an iconic advertising campaign featuring actor Ernesto Calindri, who famously sipped Cynar in the middle of a busy street, declaring it a remedy "against the wear-and-tear of modern life."

Today, Cynar is produced by the Campari Group, one of Italy’s most prestigious spirits houses. While the exact recipe remains a closely guarded secret, the brand has maintained its heritage and authenticity, continuing to be a key player in the global aperitivo and digestivo culture.

Serving Suggestions:

Cynar’s versatility makes it perfect for both simple and complex cocktails. Here’s how to enjoy it:

• Neat or on the rocks – Sip it straight to appreciate its full herbal complexity.
• Cynar & Soda – A refreshing aperitif, served over ice with soda water and a lemon slice.
• Cynar Spritz – A twist on the classic, swapping out Aperol for Cynar, with prosecco and soda.
• Cynar Negroni – Replacing Campari in a Negroni, Cynar adds a deeper, more savory note.
• Cynar Manhattan – A spin on the classic, swapping out sweet vermouth for Cynar.
• Rabo de Galo – A Brazilian favorite, mixing Cynar with Cachaça and sweet vermouth.
• Cynar & Grapefruit Soda – A popular Argentinian pairing that brings out the liqueur’s citrusy side.

Why Cynar?

Cynar is a staple of Italian drinking culture, loved for its bold yet balanced bitterness, natural ingredients, and endless versatility. Whether enjoyed as a pre-dinner aperitif, a post-meal digestif, or a key ingredient in cocktails, Cynar remains a timeless classic—a liqueur that proves that artichokes are good for far more than just the dinner plate.