The full recipe of Cynar is closely guarded. That doesn't come as a surprise, considering this is the case for many other Italian liqueurs and Vermouths. Other ingredients such as citrus fruits or herbs are also added to this. This gives rise to the honey liqueur, a true pride of the eastern territory and, in particular, of the Sortino area in the province of Syracuse.

Sicily is famous for good food, from street food to traditional fish and meat dishes, but it also stands out for fine wines and liqueurs. It is a common custom to accompany a lunch or dinner with a glass of good red or white wine from local wineries, but it is also common to end a meal with an amaro “ ammazzacaffè” (digestive) or homemade liqueur, perhaps served with ice. To make it, you’ll need Cynar, lime juice, triple sec (Cointreau is recommended), Averna (another Italian liqueur), and club soda to top it off and make it sparkly. This secret recipe for Cynar has remained unchanged since its creation by the Venetian entrepreneur and philanthropist Angelo Dalle Molle in 1952. It has since become a beloved Italian brand and has spread to international markets. The liqueur owes part of its popularity to its early advertising campaigns in Italy, featuring the famous actor Ernesto Calindri and the slogan ‘Cynar, against the attrition of modern life’. 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. Cynarenforces the General Data Protection Regulation (GDPR) and therefore access cannot be granted at this time. Both liqueurs have sweet notes but Cynar tastes a bit sweeter due to Campari's distinct herbal and bitter notes. Final Verdict Prepared with organic Sicilian lemons, limoncello can be enjoyed on its own as a digestive, to accompany desserts, but also as a topping for making delicious homemade cakes! While the recipe for Cynar is a closely guarded secret, we know that its unique flavour is achieved in two stages. 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

Then, either let the mixture chill overnight or top it off immediately with chilled Guimaro Mencia vino tinto and throw in some extra blueberries and raspberries for garnishes.

Aperitifs

The collection of herbs and plants used in the recipe contribute to the liqueur’s complex flavour 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. Among the Sicilian lime amari to discover is Vossia (“ Your Lordship“), a liqueur made with only Sicilian Lime peels from the Syracuse area. The very intense flavor and aroma of this delicious citrus fruit make it a multipurpose product, perfect for making drinks and also excellent after meals. 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.

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!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. 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. Because you’ll make this mixed drink with tequila and gin as well as the Cynar, it’s quite a bit stronger than several of the other options on the list. If you’re in the mood for something a little more informal, Cynar’s right there with you. Have a bottle handy at your next pizza party. Savory, cheesy pizza and Cynar are total besties, especially when toppings like Italian sausage or pepperoni are in the mix. Cynar is sweeter than most other Amari and has a bright, vegetal taste. It still has a distinct bitter note with herbal flavors, but the bitterness is far less pronounced than in other products, making Cynar much more approachable.

The artichoke hearts and stems are left to macerate in alcohol for 90 days and then blended with an infusion of herbs and caramel, following an ancient local recipe.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.