Cynar Tasting Notes

Cynar

There’s always something unusual when it comes to spirits, especially in the category of liqueurs. But have you ever heard of an artichoke liqueur?

Cynar, or Cynara scolymus in Latin, or artichoke in English, has actually been around since 1952, but only really in the market since 1995. An Italian bitter liqueur created using thirteen herbs and plants, with the predominant amongst them being artichoke.

But how does it fare? Well below, I give to you my tasting notes –

Cynar – 16.5%

Fresh, rich nose of artichoke that replicates onto the palate. Lots of herbal flavours blending together to create a rather bitter finish. A smooth finish though with aromatic length.

Great as an aperitif, but also within something rather different –

Cynar Toronto
Cynar Toronto

Cynar Toronto

Glass – 

Coupette

Ingredients –

120 ml Rye
45 ml Cynar
2 teaspoons Sugar syrup
4 dashes Angostura bitters

Method – 

Serves two. Add rye, Cynar, simple syrup, and bitters to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into two coupette glasses and serve immediately.

An odd choice for many, but give it a go. It’s great on its own, but surprisingly versatile within cocktails too. A worthy addition for you drinks cabinet.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

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