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

Product Information

A refreshing twist on the classic Mint Julep , the Cynar Julep juxtaposes the bittersweet flavors of artichoke liqueur with the bright aroma of fresh mint. Lightly muddle 6-8 mint leaves with 0.5 oz simple syrup and 0.5 oz lemon juice in a Julep cup or highball glass. Fill the cup with crushed ice, pour 2 oz Cynar over the ice, and stir well. Add more crushed ice to fill the cup to the top. Garnish with a sprig of fresh mint and serve with a straw. 6. Little Italy 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

The Bensonhurst is a sophisticated mixed drink that pairs Cynar with the smoothness of bourbon and the sweetness of maraschino liqueur, creating an intriguing flavor profile. Combine 1.5 oz Wild Turkey Bourbon , 0.5 oz maraschino liqueur, 0.5 oz Cynar, and 1 oz Cinzano Vermouth Bianco in a mixing glass with ice. Stir until cool and decant into a chilled serving glass. Garnish with a Luxardo cherry to serve. 9. Cynar Spritz Then, you’ll top it off with Cynar, elderflower liqueur, lime juice, and orgeat, giving it notes of sweetness, bitterness, zestiness, and nuttiness. When you drink or eat something after consuming the vegetable, the receptors are cleansed and then send sweetness "notifications" to your brain once again.

It’s the distinctly herby flavor of the Cynar that gives the drink its bitterness, not the orange bitters like some people think. In the wide range of typical products and food and wine traditions of Sicily, how can we not mention liqueur and amaro of Sicily? enforces the General Data Protection Regulation (GDPR) and therefore access cannot be granted at this time. A recent tradition, Sicilian pistachio liqueur has already conquered the world. Thanks to its prized and well-known main ingredient, pistachio, this liqueur is one of the most beloved for its sweet taste, creamy texture and low alcohol content.

This recipe takes the traditional mint julep and gives it a bit of Italian flair. You’ll need Cynar, grapefruit juice, raspberry syrup, lime juice, and fresh mint. It’s strong and bitter like the classic Negroni, but there’s an underlying hint of berries, as well.Verdello lemon rosolio is one of the most popular digestives in the Sicilian territory. Its taste and freshness accompanies the meals of lunches and dinners especially in summer. Verdello is used in Sicily for the preparation of slushies and ice creams, but also in confectionery as the main ingredient in cakes and pies. You’ll add your Cynar and sweet vermouth to the base of Cachaca, which is a sweet and fruity, slightly spicy Brazilian liquor. Wild fennel liqueur is one of those liqueurs that are surprising even from the name, but once tasted give a unique experience and leave an indelible memory.

Cynar is sweeter than most other Amari and has a bright, vegetal taste. It still has a distinct bitter note with herbal flavors, but the bitterness is far less pronounced than in other products, making Cynar much more approachable. A particular amaro liqueur is Mi-Manda Rino, made with late mandarin from Ciaculli. The term tardivo indicates that its production occurs later than that of other citrus fruits of the same genus and owes its name to the hamlet of Palermo precisely Ciaculli, where it is grown. This variety of mandarin has been included among the Slow Food presidia, possesses a strong aroma and has a very thin skin. 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 Because the brand struggled to grow its customer base, it was sold to the Campari group in 1996. However, the recipe stayed the same, and after some years of stagnation, Cynar started to gain traction.

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 Bensonhurst is a sophisticated mixed drink that pairs Cynar with the smoothness of bourbon and the sweetness of maraschino liqueur, creating an intriguing flavour profile. Combine 1.5 oz Wild Turkey Bourbon , 0.5 oz maraschino liqueur, 0.5 oz Cynar, and 1 oz Cinzano Vermouth Bianco in a mixing glass with ice. Stir until cool and decant into a chilled serving glass. Garnish with a Luxardo cherry to serve. 9. Cynar Spritz The bees of Sortino produce a honey known since ancient times and also mentioned by Varone, Ovid, and Virgil, in a beautiful reserve in eastern Sicily: Pantalica. In this wonderful area of Sicily there are many beekeepers who try their hand at producing the best honey in the world. 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 result tastes a little like one of the fruity varieties of V8; only there’s no tomato juice in this drink.