(700 ml)

Cynar was launched in 1952 by Angelo Dalle Molle, who staked the entire identity of the liqueur on Cynara scolymus — the globe artichoke — at a time when no other commercial amaro had done so. The artichoke's cynarin compound actively suppresses sweetness receptors, creating a bitterness that lingers and deepens rather than fades.

Produced in the Veneto, Cynar draws on a blend of 13 botanicals macerated in neutral grain spirit. The artichoke is the dominant botanical by volume, supported by a proprietary mix of herbs and roots. Bottled at 16.5% ABV, it sits lower in alcohol than most amari, making it a natural candidate for long-drink formats without diluting botanical intensity.

What separates Cynar from the broader amaro category is the cynarin-driven palate effect: the bitterness is vegetal and savoury rather than citrus-peel or gentian-rooted, giving it an umami-adjacent quality rare in liqueur production. The sweetness is present but structurally subordinate, never masking the herbal core.

Drink over ice with a splash of soda, or use as a Campari substitute in Negroni builds for a darker, earthier profile.