Cynar Spritz
Spritz, bitter edition
The artichoke-amaro spritz — Cynar's gentle bitterness lengthened with prosecco and a splash of soda over ice. Lower-proof, faintly savory, and endlessly drinkable; the aperitivo for people who find Aperol too sweet.
Ingredients
- 3 oz Prosecco
- 2 oz Cynar
- 1 oz Soda Water
Method
Fill a wine glass with ice. Add Cynar and prosecco, then top with soda water. Stir gently. Garnish with an orange slice.
A modern variation of the Spritz family, using Cynar amaro in place of traditional bitters. The Cynar Spritz appears to be a recent creation without clear historical documentation; the earliest recorded attribution is via community recipe submitted to Difford's Guide by Luca Viviani (Aug 2023, unverified). Per Difford's Guide #20767 (community recipe, unverified). Context: Cynar was launched in Italy in 1952; the modern Spritz formula (Prosecco, liqueur, soda) was standardized in the 1970s.
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