Here's how to make Osteria Savio Volpe's Cynar Spritz
When Cynar, a bittersweet artichoke-based liqueur, was launched by Venetian entrepreneur and philanthropist in 1952, its TV-ad tagline was “Cynar: against the attrition of modern life”. Seems just as fitting today.
The drink, produced by the Campari Group, takes its name from the botanical name for artichoke, Cynar scolymus. It’s the vegetable's leaves, along with an infusion of 13 herbs and plants (held a closely guarded secret), that give Cynar (pronounced CHEE-nar) its distinctive earthy-woodsy-yet-sunny flavour.
Shiva Reddy, wine director of Osteria Savio Volpe and Pepino’s Spaghetti House, uses Cynar in a blood-orange spritz. She shares the recipe here.
Cynar Spritz from Osteria Savio Volpe and Pepino's Spaghetti House
2 oz Cynar
1 oz blood-orange soda
3 oz Prosecco
¼ grapefruit wheel
In a wine glass, add ice, Cynar, Prosecco, and blood-orange soda. Garnish with a grapefruit wheel.
Serve, enjoy, and contemplate modern life.