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Herb & Flower

Artichoke in Amaro

Also known as: Carciofo · Cynara scolymus

The savoury, vegetal bitter that makes Cynar taste like nothing else.

Artichoke leaves contain cynarin, a compound that is bitter on its own and, oddly, makes whatever you taste next seem sweeter. That trick is the whole personality of Cynar, the artichoke amaro created in Padua in 1952 and now poured in every serious cocktail bar on earth.

Artichoke reads savoury rather than herbal — green, faintly saline, closer to a vegetable stock than a botanical tincture. Because artichoke bottlings tend to sit low in alcohol, they behave more like a modifier than a spirit.

American producers such as Don Ciccio & Figli have pushed the carciofo style further, blending artichoke with cardoon and citrus for something brighter than the Italian original.

What artichoke tastes like

Green, savoury and vegetal with a bittersweet caramel underside.

Behind the bar

  • Low-proof artichoke amari can be poured in bigger measures — an ounce or more is normal.
  • Salt amplifies artichoke; a saline drop transforms a Cynar spritz.
  • It is the great rum partner — see the Art of Choke and the Cynar Julep.

Amari made with artichoke

Bottles from the Encyclopedia of Amaro that list it among their botanicals.

Artichoke cocktails to make tonight

Recipes from the Cocktail Lab that use artichoke.

Artichoke: frequently asked questions

Does Cynar taste like artichokes?

Only faintly. Artichoke supplies the savoury, vegetal bitterness, but the finished liqueur tastes more of caramel, herbs and dark citrus.

What can I substitute for an artichoke amaro?

Ramazzotti scaled down about 20% is the closest widely available swap, since it hits a similar bittersweet midpoint at higher proof.

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