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

Product Information

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. In the wide range of typical products and food and wine traditions of Sicily, how can we not mention liqueur and amaro of Sicily? 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! Exactly as with limoncello, the preparation of arancello involves the slow maceration of the peels in alcohol, to which water and sugar are added at a later stage. It is impossible not to be won over by the incredible citrus scent and its vibrant, intense orange color.

The bees of Sortino produce a honey known since ancient times and also mentioned by Varone, Ovid, and Virgil, in a beautiful reserve in eastern Sicily: Pantalica. In this wonderful area of Sicily there are many beekeepers who try their hand at producing the best honey in the world. 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.The key element for sure is the artichoke. Not only is the vegetable used for production, but artichoke leaves are also on the label of the bottle. And then artichoke, in Latin Cynara Scolymus, also lends its name to the liqueur. Sicilian amaro are part of the category of Sicilian liqueurs, but they have (as their name implies) a more bitter and less sugary taste than the liqueurs we have just reviewed. The really cool thing about Cynar (other than the epic artichoke label on its bottle) is that the cynarine takes your tastebuds on a bit of a ride. If you’re a fan of artichokes, you’ll know that any food or drink you consume after eating one tastes sweeter. And that’s exactly what happens when you drink Cynar. Exciting, right? A brief history of the artichoke liqueur 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 Characterized by the intense aroma of pistachios, which have always been a symbol of authenticity and quality throughout the island, Sicilian pistachio liqueur like that of the Fichera distillery is a creamy liqueur with a round, enveloping taste and the intense, heady aroma of Sicilian pistachios.

Inf usion: 13 aromatic herbs and plants are combined with alcohol and water in automatic macerators and continuously mixed to release the aromas and colours. From there, the extract is collected in decanter tanks to rest for at least one month to achieve the perfect marriage of flavours. 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. Cynar ( pronounced [tʃiˈnar]) is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke ( Cynara scolymus), from which the drink derives its name. [1] Cynar is dark brown, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952.

Aperitifs

The apéritif became popular during the early 1960s after its appearance on the Italian television advertising show Carosello. The series of commercials, first starring Ferruccio De Ceresa, and from 1966 Ernesto Calindri, showed the actor sipping Cynar while sitting at a table placed in the middle of a busy street, urging consumers to drink Cynar "against the wear-and-tear of modern life". Toward the end of the 1970s, the commercial changed settings and moved from the busy city to a field of artichokes. The partnership between Calindri and the brand lasted until 1984. Wild fennel liqueur is one of those liqueurs that are surprising even from the name, but once tasted give a unique experience and leave an indelible memory.

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. How best to savor this liqueur? We can say that it is more of a liqueur cream and that it is perfect for everyone, even those who do not like stronger liqueurs and bitters. The intense pistachio flavor goes perfectly with desserts; it can be used to garnish ice cream or enjoyed alone at the end of a meal. Perfect in both summer and colder seasons. 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.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 DID YOU KNOW? When trying to say ‘Cynar’, you’re probably leaning towards ‘see-nahr’ at first glance, but it’s actually pronounced “ chee -nahr”. That’s because C makes a ‘ch’ sound in Italian when it goes before an e, y, or i. Why Cynar is so unique