An Introduction to Cynar

Let's get this out of the way at the start:Cynardoesn't taste like artichokes.

True, this iconic Italian bitter liqueur features a rendering of an artichoke on its label, and artichokes are an essential flavoring ingredient in this distinctive amaro (thoughsaying Cynar is "made from" artichokes is akin to saying potato chips are made from salt), but the edible thistle is only the most prominent name in anarray of more than a dozen botanical ingredientsthat make this liqueur so memorable.

Unlike other Italian amari such as Fernet Branca or Campari, which have histories that date back more than a century,Cynar has only been in circulation since the early 1950s. Traditionally served as an aperitif on its own or with soda, orange juice, or tonic, Cynar has the kind of deep, resolute bitterness that also marks its role as a valued digestivo, a drink that helps salve the effects of a heavy meal.

Until very recently, Cynar was an odd bird behind the American bar, a rarity in many cases that was trotted out as a novelty, both because of its unusual identification with the artichoke, and because of its aggressive bitter edge. Over the last five or so years, however, Cynar has been riding the wave of interest in bitter liqueurs among craft bartenders, and today it's enjoying a bit more prominence in the American bar.

In addition to appearances in drinks such as the Manhattan-esqueLittle Italy, in which it's mixed with rye whiskey and sweet vermouth, and its role as a substitute for Campari in twists on the classicNegroni, Cynar has turned up in a few more unexpected places. A couple of years ago I was introduced to theCynar Flip完全,令人惊讶的是美味的饮料of Cynar and a whole egg shaken with ice until chilled and foamy; and bartenders have utilized Cynar's bold bitterness in drinks such as theCynar Daiquiri, with dark rum, from Washington, D.C. bartender Derek Brown, and in theArt of Choke, a rum-based drink from the Violet Hour in Chicago.

Cynar substitutes remarkably well for other bitter liqueurs in a number of cocktails, and others have been built around its complex flavor. I'll suggest a Cynar cocktail in Friday's "Time for a Drink" column, but until then:have you come across this artichoke-accented liqueur?What Cynar cocktails do you enjoy?