Cynar 70 cl, 16.5% ABV - Italian Bitter Artichoke Amaro Liqueur

Product Information

Cynar ( pronounced [tʃiˈnar]) is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke ( Cynara scolymus), from which the drink derives its name. [1] Cynar is dark brown, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952. Indulge in the unique and captivating world of Cynar, an Italian liqueur renowned for its intriguing blend of bittersweet flavors. Crafted from a confidential recipe featuring a symphony of 13 carefully selected herbs and plants, Cynar's distinctive character is anchored by the presence of artichoke leaves, from which its name is derived. With a legacy rooted in digestive traditions, Cynar offers a modern and versatile experience. This complex process is why anything you eat or drink after artichokes will taste delightfully sweet. How to Drink Cynar? The result tastes a little like one of the fruity varieties of V8; only there’s no tomato juice in this drink.

This drink is similar to a mai tai, but it has a tangier, much more bittersweet flavor. You’ll make it with Jamaican rum, which is a solid base for any drink. The really cool thing about Cynar (other than the epic artichoke label on its bottle) is that the cynarine takes your tastebuds on a bit of a ride. If you’re a fan of artichokes, you’ll know that any food or drink you consume after eating one tastes sweeter. And that’s exactly what happens when you drink Cynar. Exciting, right? A brief history of the artichoke liqueur His task was to stop people passing by, then ask them to stop whatever they were doing and have a drink with him instead. The headline for this series of commercials was: "Cynar, against the attrition of modern life." The key element for sure is the artichoke. Not only is the vegetable used for production, but artichoke leaves are also on the label of the bottle. And then artichoke, in Latin Cynara Scolymus, also lends its name to the liqueur.

As the name of this easy-to-make, four-ingredient drink would imply, the Bitter Giuseppe is relatively bitter, although it’s not so bitter that you can’t drink it without wincing. DID YOU KNOW? When trying to say ‘Cynar’, you’re probably leaning towards ‘see-nahr’ at first glance, but it’s actually pronounced “ chee -nahr”. That’s because C makes a ‘ch’ sound in Italian when it goes before an e, y, or i. Why Cynar is so unique It is made by macerating lemon peels in alcohol (about 10 large lemons per liter of alcohol), to which water and sugar are added after several days. But it is common to prepare this very tasty liqueur with milk instead of water. In this case, you get a creamier consistency and a sweeter, softer taste on the palate. A real treat!

Just to name one, Limoncello, which is immediately associated with the land of Sicily, home of the juiciest and most beautiful lemons in the world. Yet, there is more than just limoncello. The list is so long that in this article we will mention only a few of them, the best and the most well-known. A slightly tart sangria that’s delicious but not too sweet and requires no cooking, simmering, or heat to make it! Among the Sicilian lime amari to discover is Vossia (“ Your Lordship“), a liqueur made with only Sicilian Lime peels from the Syracuse area. The very intense flavor and aroma of this delicious citrus fruit make it a multipurpose product, perfect for making drinks and also excellent after meals.Arancello we can call it the brother of limoncello, and it goes without saying how much this liqueur is appreciated and loved even outside Sicily. Sicilian oranges are now the symbol of the beauty, quality and taste of Sicily all over the world, used in the preparation of drinks, desserts and organic products. Cynar is an intriguing, bittersweet amaro that combines the unlikely (but decidedly delicious) flavors of artichokes and 13 other herbs and plants, resulting in a unique and versatile taste and aroma. It gets its name from cynarine—an active ingredient found in artichokes. The really cool thing about Cynar (other than the epic artichoke label on its bottle) is that the cynarine takes your tastebuds on a bit of a ride. If you’re a fan of artichokes, you’ll know that any food or drink you consume after eating one tastes sweeter. And that’s exactly what happens when you drink Cynar. Exciting, right? A brief history of the artichoke liqueur Artichokes with dessert? Um, no thanks. Cynar with dessert? Yes, please! This liqueur pairs magically with a host of sweet treats. Sip it while nibbling dark chocolate for an elegant end to any meal — the bitter and sweet elements of both the chocolate and the Cynar play off each other so well it’s like they were created to pair together. Match it up with a buttery fruit tart (think berries, plums, even rhubarb) and watch the sparks fly. And for some warm-weather fun, make the ultimate adult snow cone by pouring Cynar over crushed ice. Sophisticated, decadent, a little goofy — a winning combo for sure. The Best Place to Enjoy Cynar Cynar’s name comes from cynarin, an acid found in artichokes that is said to aid digestion — which makes this a great pre- or post-meal quaff. It stands out from the amaro crowd for its unique bittersweet flavor with earthy, savory, and slightly vegetal undertones. But even though there’s a picture of an artichoke boldly emblazoned on the bottle, it certainly doesn’t taste like a liquid artichoke. So where does its distinct flavor come from? That’s a well-kept secret. All we can tell you is that Cynar, which first launched in Italy in 1952, contains 13 herbs and botanicals — one of which, as the world knows, is artichokes. Cynar 101: Getting Started In addition to the red vermouth and Cynar in the name, you’ll also need orange juice, mole bitters, and an orange twist for the garnish.

Then, you’ll top it off with Cynar, elderflower liqueur, lime juice, and orgeat, giving it notes of sweetness, bitterness, zestiness, and nuttiness.Because you’ll make this mixed drink with tequila and gin as well as the Cynar, it’s quite a bit stronger than several of the other options on the list. While the recipe for Cynar is a closely guarded secret, we know that its unique flavour is achieved in two stages.

When you drink or eat something after consuming the vegetable, the receptors are cleansed and then send sweetness "notifications" to your brain once again.The artichoke hearts and stems are left to macerate in alcohol for 90 days and then blended with an infusion of herbs and caramel, following an ancient local recipe. The collection of herbs and plants used in the recipe contribute to the liqueur’s complex flavour profile, with notes of anise, chamomile, and fennel adding a distinct herbal quality. There are also hints of vanilla and caramel, which give the liqueur a slightly sweet and woody finish. The artichoke liqueur known for its versatility and taste Cynar is an artichoke based bitter. Its distinctive flavour is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents and a unique taste . It perfectly conserves all the health properties of the ingredients used in its preparation. Onlymoderately alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome. Other ingredients such as citrus fruits or herbs are also added to this. This gives rise to the honey liqueur, a true pride of the eastern territory and, in particular, of the Sortino area in the province of Syracuse.