Of all of the liqueurs I am discussing, this is one of the youngest. The product started selling around 1949 and is starting to get some good steam in the U.S.. You’ll notice the prominent Artichoke on the label so you would expect it would taste like Articoke…not really. While it is an ingredient, it isn’t the main one.
Bartenders have suggested that you use Cynar to replace Campari as a interesting twist on a cocktail. This is a swap cuts back the bitterness a bit and rounds it off with a more sweeter note. Artichokes have cynarine in it that is said to help make things taste sweeter.
My father always had a bottle of this in his liquor cabinet. I was always intrigued but never tried it. Now I use it all the time. Until recently, it wasn’t available in Michigan and I had to smuggle a bottle back from Chicago.
Unique Facts:
- Pronounced (shee-NAHR)
- Cynar can be used just like bitters. Try a dash or two in your Martini suggests Imbibe writer – Hannah C. Feldman
- A popular drink in Switzerland is Cynar with Orange Juice.
Cocktails:
- Cyn-Cin is a Negroni with the Cynar swapped with the Campari.
- Art of the Choke was invented at Violet Hour and is a rum based concoction.
- Want something a bit different, try a shot of Cynar and a whole egg to make a Cynar Flip
How I enjoy: Ever since discovered the Cyn-Cin I have been singing its praises. I made a number of these for myself and friends who always enjoy it. Budmo!