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

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Additionally, the artichoke leaves are a great deal responsible for why Cynar is a popular digestif. When mixed with alcohol, the artichoke inhibits the receptors on your tongue that can detect sweetness. Blending: After about a month, the Cynar infusion is mixed with other ingredients (like treated water, alcohol, sugar, and caramel). From here, it gets filtered and is ready to be bottled, labeled, and enjoyed. Here is another must-have liqueur from the Sicilian tradition that everyone really likes. Fresh, tasty, perfect for summer, it can be enjoyed at any time of the day. Of course, responsibly, because it has a high alcohol content.

Cynar is an artichoke based bittersweet liqueur known for its versatility and distinctive flavour; its taste is enriched by an infusion of 13 herbs and plants. The name of the drink derives from Cynar scolymus, the botanical name for artichoke, as artichoke leaves lend the distinctive flavour.The secret recipe, which has remained the same since its creation, is based on some of the natural substances found in the artichokes, including ‘cynarine’. From the maceration of rose petals in alcohol, a liqueur solution is obtained that is delicately scented, pleasantly refined and pleasant to the taste. We are talking about rosolio, a liqueur of ancient origin that involves the use of fresh rose petals. Beyond the romantic origin of its preparation and name, which evokes the flowers of love par excellence, it seems that this liqueur was invented by nuns in a convent. 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.

In Argentina, where it is also produced locally, it is very common to be mixed with grapefruit soda, usually, Paso de los Toros or Schweppes. This honey comes from the ancient tradition of the so-called “ fascitrari” or “ fasciddari,” beekeepers who from generation to generation produce honey in the traditional way, without the use of pesticides or modern machinery. Thanks to the splendid hives built with the fascetra, a special wooden tool very common in Sicily, the remains of the honey collected by pressing the combs are processed and recovered through the distillation process to produce a very special alcoholic beverage.

Its bold flavor makes tasting it an explosive and satisfying experience for the taste buds and it is a refreshing liqueur, perfect for summer. In fact, it should be served iced, either at the end of meals or to accompany typical desserts and ice cream. Blending: After about a month, the Cynar infusion is mixed with other ingredients (like treated water, alcohol, sugar, and caramel). From here, it gets filtered and is ready to be bottled, labelled, and enjoyed.

Artichoke liqueur is a fragrant and herbaceous-tasting liqueur, ideal as a digestive drink to be enjoyed immediately after dinner. The artichokes, once cleaned, should be steeped in alcohol, and after a couple of weeks, when the artichokes have yielded all their scents, the syrup of sugar and water is added to the alcohol. Et voila!

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. For their ads, they placed a famous Italian actor (first Ferruccio De Ceresa, who later changed his name to Ernesto Calindri) in the middle of a busy street. 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 result tastes a little like one of the fruity varieties of V8; only there’s no tomato juice in this drink. If you’re in the mood for something a little more informal, Cynar’s right there with you. Have a bottle handy at your next pizza party. Savory, cheesy pizza and Cynar are total besties, especially when toppings like Italian sausage or pepperoni are in the mix.In addition to the red vermouth and Cynar in the name, you’ll also need orange juice, mole bitters, and an orange twist for the garnish. A refreshing twist on the classic Mint Julep , the Cynar Julep juxtaposes the bittersweet flavours of artichoke liqueur with the bright aroma of fresh mint. Lightly muddle 6-8 mint leaves with 15ml sugar syrup and 15ml lemon juice in a Julep cup or highball glass. Fill the cup with crushed ice, pour 60ml 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 Other ingredients such as citrus fruits or herbs are also added to this. This gives rise to the honey liqueur, a true pride of the eastern territory and, in particular, of the Sortino area in the province of Syracuse. Lime liqueur is an alcoholic drink with an intense and fresh flavor, perfect for ending a meal. By following the steps in our recipe you will not be able to go wrong and you will get a really good liqueur. Lime or limetta is a citrus fruit, which probably comes from the union of lemon and citron, although not all experts agree on its origin. Grown in countries with subtropical climates, lime is native to Asia, India and Malaysia, from where it was once exported to England and used in place of lemon to counter scurvy (a disease due to vitamin C deficiency) during long periods of sailing.

Once served in aristocratic circles, today the recipe for rosolio is known almost everywhere and is also prepared at home. Easy to prepare because it involves only three ingredients (fresh rose petals, alcohol and sugar), thanks to its low alcohol content and delicate flavor, it can be enjoyed as a digestive at the end of any meal. 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 Cynar is a spirit for all seasons. Cynar highballs with club soda or sparkling mineral water and plenty of ice are essential at your next pool party, while on a chilly, two-sweater night, there’s nothing better than cozying up by the fire with a glass of everyone’s favorite artichoke liqueur.Through careful attention to every step of the process, Cynar’s creators have crafted a truly remarkable liqueur that is as complex and captivating as it is delicious. What does Cynar taste like? It’s strong and bitter like the classic Negroni, but there’s an underlying hint of berries, as well. The artichoke liqueur known for its versatility and taste Cynar is an artichoke based bitter. Its distinctive flavour is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents and a unique taste . It perfectly conserves all the health properties of the ingredients used in its preparation. Onlymoderately alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome. Just to name one, Limoncello, which is immediately associated with the land of Sicily, home of the juiciest and most beautiful lemons in the world. Yet, there is more than just limoncello. The list is so long that in this article we will mention only a few of them, the best and the most well-known. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.