Cynar
An Italian amaro built on thirteen botanicals, the loudest of which is the artichoke on the label. It tastes considerably less like a vegetable than that suggests: bitter, faintly cola-ish and savoury underneath, and lower in alcohol than most of its shelf.
Quick Facts
About Cynar
Flavour Profile
Primary Flavours
Tasting Notes
Bitter and herbal up front with a distinct cola note through the middle, finishing dry and faintly savoury in a way no other amaro quite reproduces.
The Artichoke Question
Cynara scolymus is on the label and in the name, and it is the thing everybody asks about first.
The artichoke is genuinely one of the thirteen botanicals, and it is genuinely not what the drink tastes of. What it contributes is cynarin, a compound that reads as bitter and very slightly sweet, and which has the odd property of making water taste sweeter immediately afterwards. The flavour most people actually identify is closer to cola, or to a herbal bitterness with something savoury underneath it. Nobody tasting it blind guesses vegetable.
Against Campari
The usual comparison, and the swap most often made in a Negroni.
Campari is brighter, sharper and more aggressively bitter, with a citrus-and-rhubarb attack that arrives immediately. Cynar is rounder, earthier and slower: the bitterness builds rather than announcing itself, and there is a savoury depth Campari has no interest in. In a Negroni the substitution produces a drink that is less confrontational and more contemplative, and it is a genuinely different cocktail rather than a cheaper version of the same one.
The Strength
At 16.5% it is one of the lowest-proof amari on the shelf, and that is a feature rather than an economy.
Most bitter liqueurs sit between 24 and 40 per cent, which limits them to small measures. Cynar can carry a long drink: 50ml over ice topped with soda and an orange slice is a complete aperitif and a genuinely sessionable one. The Italians drink it that way far more often than they use it in cocktails, and it is the quickest way to understand what the bottle actually does.
Where It Belongs
Anywhere a drink wants bitterness with weight underneath rather than bitterness with brightness on top.
The Rabo de Galo is the official case: cachaça, sweet vermouth and Cynar, where the amaro sits against the raw cane spirit and stops the vermouth turning it sweet. Beyond that it is the standard swap in a Cynar Negroni, it works in a spritz for people who find Aperol too sweet, and it holds up against rum and aged spirits in a way lighter bitters do not.
Using Cynar
Usage
The bitter third of a Rabo de Galo, and a common swap for Campari where a Negroni wants to be earthier and less aggressive. At 16.5% it is also drinkable long, over ice with soda and an orange slice, in a way most amari are not.
Top Tips
- It does not taste of artichoke. It tastes bitter, savoury and faintly of cola.
- Swap it for Campari in a Negroni and the drink turns earthier and softer.
- At 16.5% it makes a genuine long drink with soda, not just a modifier.
Storage & Handling
Upright in a cool, dark cupboard, sealed. At 16.5% it is more robust than a vermouth and does not need refrigerating, though an opened bottle kept a year loses some of its aromatic top and turns flatter.