Cynar

Cynar is an Italian artichoke-leaf digestivo produced since 1952, originally formulated by Angelo Dalle Molle and now owned by Campari Group. Despite being made from a vegetable rather than a fruit, it is classified as an amaro (bitter liqueur) and is typically served as a digestif after meals. The recipe infuses a neutral spirit base with a proprietary blend of artichoke leaves and thirteen herbs and plants, then sweetens the macerate lightly before bottling at 16.5 percent ABV in the standard version and 35 percent ABV in the Riserva.

The taste is bittersweet and vegetal, with a distinctive artichoke note layered over gentian, bitter orange, and a long, herbal finish. The bottle is unmistakable: a squat round flask painted in a deep bottle-green that resembles a halved artichoke head, with a paper label showing artichoke leaves in orange and a small red star. It is usually drunk neat, on the rocks with a citrus peel, or lengthened into a long drink with soda and orange peel, the latter being the classic "Cynar Spritz" variation on the Venetian Spritz.

Today Cynar is bottled at the Campari plant in Novi Ligure and in Brazil, and it is poured in trattorias, bars, and home kitchens across Italy and increasingly in Latin America. In Milan, Rome, Turin, and Bologna it is a standard digestivo; in Brazil (where it is hugely popular as "Cynar 70" due to the higher-strength formulation once sold there) it is mixed with soda, passion fruit juice, or vermouth. Modern bartenders revive the Cynar Julep and Cynar Negroni as aperitivo-hour staples.

Cynar was introduced in 1952 by Angelo Dalle Molle, an Italian businessman from Venice, and its name derives from Cynara scolymus, the botanical term for the globe artichoke. The recipe blends artichoke leaves with a secret mix of up to 13 herbs and botanicals, producing a bittersweet amaro that is officially classified as a digestivo. Its origins are not disputed, but the exact botanical formula remains proprietary, now owned by Campari Group.

In Italy, Cynar is traditionally served as an after-dinner digestivo, often over ice with a slice of orange, while in Brazil it has gained a distinct identity through the higher-proof Cynar 70, favored in cocktails. Beyond its home country, the liqueur enjoyed a revival in the 2010s as a versatile ingredient in modern mixology, appearing in twists on the Negroni and Americano. Its artichoke base makes it unique among European bitters, symbolizing Italy’s deep-rooted tradition of crafting savory, vegetable-infused spirits from regional produce.