An Italian bitter liqueur made from 13 herbs and plants, with artichoke (Cynara scolymus) as the primary flavoring ingredient. It has a bittersweet, vegetal flavor and is used as both an aperitivo and in stirred cocktails.

A Brooklyn-neighborhood Manhattan descendant swapping amaro for Cynar and leaning on dry vermouth, producing a drier, more vegetal cousin with maraschino's nutty lift.

Bensonhurst

Stephen Cole's low-ABV modern classic from Chicago's Violet Hour puts artichoke-bitter Cynar front and center, tempered by rich sweet vermouth, a bright squeeze of lemon, and a shower of orange bitters — a deeply satisfying aperitivo that drinks bigger than its proof.

Bitter Giuseppe

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

A brooding, vegetal amaro sour where artichoke-forward Cynar meets lemon and egg white, producing a frothy, bittersweet pour with earthy herbal undertones.

Cynar Sour

Cynar's artichoke bitterness in a frothy sour -- bourbon balances the amaro's intensity while egg white creates a silky, layered texture.

Cynar Sour Fresh

A moodier Italian spritz built on Cynar's artichoke-driven amaro, bubbled up with Prosecco and soda for a savory, earthy bitter cooler.

Cynar Spritz

A simple Italian aperitivo highball — Cynar's dark, bittersweet artichoke amaro lengthened with tonic water over ice, garnished with a slice of orange. Lower in alcohol than an Aperol Spritz and more interesting, it is the thinking drinker's aperitif highball.

Cynar and Tonic

Audrey Saunders' Manhattan variation trades Angostura for Cynar's artichoke-bitter backbone, yielding a softer, earthier sip with cherry-liqueur sweetness at the edges.

Little Italy

A classic Brazilian stirred cocktail — its name means rooster's tail — pairing grassy cachaça with sweet vermouth and earthy Cynar for a bittersweet, artichoke-tinged short drink.