Hailing from Termoli, this bitter liqueur was first launched in 1952 by Angelo Dalle Molle. It is produced with a cold infusion of 13 herbs and plants, out of which artichokes provide the dominant flavor. The extract is then mixed with sugar, alcohol, and water to reach the required strength of 16.5% ABV.
Because of its complex bittersweet notes, Cynar is traditionally enjoyed as an aperitif or digestif, preferably over ice or mixed with soda, orange juice, or tonic, but it can also work well in cocktails, where it is typically used instead of bitters.
Its name is derived from the botanical term for artichokes - Cynar Scolymus.
