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.

Here is another must-have liqueur from the Sicilian tradition that everyone really likes. Fresh, tasty, perfect for summer, it can be enjoyed at any time of the day. Of course, responsibly, because it has a high alcohol content. Lime liqueur is an alcoholic drink with an intense and fresh flavor, perfect for ending a meal. By following the steps in our recipe you will not be able to go wrong and you will get a really good liqueur. Lime or limetta is a citrus fruit, which probably comes from the union of lemon and citron, although not all experts agree on its origin. Grown in countries with subtropical climates, lime is native to Asia, India and Malaysia, from where it was once exported to England and used in place of lemon to counter scurvy (a disease due to vitamin C deficiency) during long periods of sailing. Cynar is a spirit for all seasons. Cynar highballs with club soda or sparkling mineral water and plenty of ice are essential at your next pool party, while on a chilly, two-sweater night, there’s nothing better than cozying up by the fire with a glass of everyone’s favorite artichoke liqueur. 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.The best way to substitute Cynar is with another amaro, the best alternatives are Averna and Zucca Rabarbaro. Other liqueurs that work well but are not great as Cynar substitutes are Amaro Montenegro (a little too sweet), Amaro Nonino (too boozy), and Meletti (a bit too fruity). What Is Cynar Made From? Montenegro is one of the most famous and appreciated historical Italian bitters in the world. In 1885 Stanislao Cobianchi opened a small liquor company in Bologna. Passionate about spices and herbs, he created a product with a unique flavor, which he dedicated to Elena Petrovich, Princess of Montenegro and future Queen of Italy. Its amber color and its particular aroma derive from the blend of different aromatic herbs, which have made Montenegro one of the best known and most loved Italian digestives both in Italy and abroad. Vov A recent tradition, Sicilian pistachio liqueur has already conquered the world. Thanks to its prized and well-known main ingredient, pistachio, this liqueur is one of the most beloved for its sweet taste, creamy texture and low alcohol content.

Cynar is one of the younger Italian Amaros. Created in 1949 by Angelo Dalle Molle, Cynar was introduced to the public only in 1952. Arancello we can call it the brother of limoncello, and it goes without saying how much this liqueur is appreciated and loved even outside Sicily. Sicilian oranges are now the symbol of the beauty, quality and taste of Sicily all over the world, used in the preparation of drinks, desserts and organic products. The Bensonhurst is a sophisticated mixed drink that pairs Cynar with the smoothness of bourbon and the sweetness of maraschino liqueur, creating an intriguing flavour profile. Combine 1.5 oz Wild Turkey Bourbon , 0.5 oz maraschino liqueur, 0.5 oz Cynar, and 1 oz Cinzano Vermouth Bianco in a mixing glass with ice. Stir until cool and decant into a chilled serving glass. Garnish with a Luxardo cherry to serve. 9. Cynar Spritz This complex process is why anything you eat or drink after artichokes will taste delightfully sweet. How to Drink Cynar? 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.

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In Argentina, where it is also produced locally, it is very common to be mixed with grapefruit soda, usually, Paso de los Toros or Schweppes. 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 collection of herbs and plants used in the recipe contributes to the liqueur’s complex flavor profile, with notes of anise, chamomile, and fennel adding a distinct herbal quality. There are also hints of vanilla and caramel, which give the liqueur a slightly sweet and woody finish.

The Bensonhurst is a sophisticated mixed drink that pairs Cynar with the smoothness of bourbon and the sweetness of maraschino liqueur, creating an intriguing flavor profile. Combine 1.5 oz Wild Turkey Bourbon , 0.5 oz maraschino liqueur, 0.5 oz Cynar, and 1 oz Cinzano Vermouth Bianco in a mixing glass with ice. Stir until cool and decant into a chilled serving glass. Garnish with a Luxardo cherry to serve. 9. Cynar Spritz Another world-famous Italian distillate is Liquore Strega, which stands out for its recipe based on 70 herbs and spices, including cinnamon, juniper, and mint. The intense yellow color and the characteristic bitter-sweet taste contribute to the success of this typical Italian liqueur at an international level. The Strega liqueur has an alcohol content of 40% and is considered a digestive, to be drunk after meals. Its yellow color is due to the presence of saffron. Cynar Cynar is an intriguing, bittersweet amaro that combines the unlikely (but decidedly delicious) flavours of artichokes and 13 other herbs and plants, resulting in a unique and versatile taste and aroma. It gets its name from cynarine—an active ingredient found in artichokes. For their ads, they placed a famous Italian actor (first Ferruccio De Ceresa, who later changed his name to Ernesto Calindri) in the middle of a busy street.His task was to stop people passing by, then ask them to stop whatever they were doing and have a drink with him instead. The headline for this series of commercials was: "Cynar, against the attrition of modern life." Italy is a country of good food but also of good drinking, which does not only mean wine but also involves tasting stronger drinks like liqueurs, which have now become part of Italian history and tradition. The most famous and appreciated Italian liqueurs are often those that have also been successful abroad. Here is a list of the most famous Italian spirits: 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. Fernet Branca is a historic Italian bitter, produced using over 27 herbs from all over the world, whose complete recipe is still a secret. Created in 1847 by Beniamino Fernet and originally used as a medicine against malaria and cholera, this liqueur has reached the present day, becoming an excellent digestive. Amaretto di Saronno

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. 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. Cynar was born as a digestive, although today it is used as an aperitif and mixed with other spirits, such as white wine. It is a typical Italian liqueur obtained from a mixture of 13 aromatic herbs. What most distinguishes this distillate is the artichoke leaves, which is the main ingredient of the recipe, which give this historic liqueur its unmistakable aroma. Created as a digestive by the Venetian Angelo Dalle Molle in 1948, it is now an integral part of Italian popular culture. Amaro MontenegroWe reviewed some of the best and most beloved amari liqueurs of Sicily. From an ancient Arab custom came a way of living and sharing a moment, of enjoying more of the traditional dishes and of enhancing all the flavor and aroma of the Sicilian land. Artichokes with dessert? Um, no thanks. Cynar with dessert? Yes, please! This liqueur pairs magically with a host of sweet treats. Sip it while nibbling dark chocolate for an elegant end to any meal — the bitter and sweet elements of both the chocolate and the Cynar play off each other so well it’s like they were created to pair together. Match it up with a buttery fruit tart (think berries, plums, even rhubarb) and watch the sparks fly. And for some warm-weather fun, make the ultimate adult snow cone by pouring Cynar over crushed ice. Sophisticated, decadent, a little goofy — a winning combo for sure. The Best Place to Enjoy Cynar