Cynar

Cynar (pronounced chee-nar) was launched in 1952 by Venetian entrepreneur Angelo Dalle Molle and quickly became one of Italy’s most recognizable amari. Its name and identity come from the Cynara scolymus, the artichoke, which is both a featured ingredient and a symbol of the liqueur. Despite being artichoke-based, Cynar is far from one-note: it’s built from a recipe of 13 herbs and plants, creating a complex, bittersweet balance that made it a staple of Italian café culture. Famous mid-century ad campaigns framed Cynar as the amaro to “defend against the stress of modern life,” helping cement its place in everyday drinking rituals across Italy.

Tasting Notes
Deep brown in the glass, Cynar opens with earthy aromas of dried herbs, caramel, and citrus peel. The palate balances vegetal bitterness with sweet spice, cola, and a hint of coffee. Its texture is medium-bodied and smooth, with the artichoke providing a subtle green bitterness rather than dominating. The finish is long, bittersweet, and slightly nutty, leaving a lingering herbal echo.

Serving Suggestion
Cynar is famously versatile: enjoy it with soda or tonic as a low-ABV aperitivo, mix with orange juice for the classic Cynar con Arancia, or use it in cocktails like the Cynar Spritz or a twist on the Negroni.