The Cynar Spritz is a modern variation of Italy's famous aperitivo. A spin-off of the creation of Cynar in 1952 by Angelo Dalle Molle in Padua—originally envisioned as a bittersweet aperitif and digestif flavored with artichoke and 13 botanicals—it has transcended its classic form. Cynar, a traditional italian Amaro liqueur, which was originally drunk neat or with ice, had its signature herbal bitterness quickly picked up on by progressive bartenders.
Somewhere in the early 2000s, during a renaissance in cocktails, mixologists began experimenting with substituting traditional bitters like Aperol with Cynar in the spritz formula. That iteration created a drink less sweet, more complex, and immaculately well-balanced when combined with Prosecco and a splash of soda water.
The Cynar Spritz today is a clear example of Italian ingenuity—a cocktail that honors its historical roots while catering to the refined tastes of contemporary tipplers. This is a clear demonstration that Amari are not just delegated to after dinner drinks but can be a great aperitif especcially during warming seasons.
As its popularity spread all over Europe during the summer and hot weather months, it was a staple on restaurant and bar menus. Blending herbal bitterness of Cynar with the bubbly wine has made the cocktail a darling among those who enjoy cocktails.
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