Cynar Sour

A silky, frothy sour that lets Cynar's earthy artichoke bitterness shine against bright lemon and a velvety egg white foam.

Cynar was created in 1952 by Angelo Dalle Molle, a Venetian entrepreneur and philanthropist who wanted to build a more approachable amaro using the artichoke as its defining ingredient. The name derives from Cynara scolymus, the botanical name for the artichoke, and the liqueur is produced from 13 herbs and botanicals — with artichoke leaf as the only publicly disclosed ingredient. Contrary to expectations, Cynar does not taste like artichoke: the vegetable contributes a savory, earthy depth that anchors the liqueur's caramel, bitter orange, and herbal upper notes. At 16.5% ABV it sits considerably lower than most amari, making it unusually versatile. The Campari Group acquired the brand in 1995, and in the 2000s Cynar experienced a genuine craft cocktail renaissance as bartenders discovered how well it substitutes or extends other amari in classic formats. The Cynar Sour applies the foundational sour template to the liqueur's particular flavor architecture, where the acid from lemon juice softens the bitterness while amplifying the caramel and herbal registers. Dry-shaking with egg white builds the protein-rich foam before the ice dilutes it, producing the cloud-like head that has become a visual hallmark of the modern sour format.