Cynar Spritz

History of the Cynar Spritz
The Cynar Spritz is a modern twist on the classic Italian Spritz, made with Cynar, a bitter liqueur made from artichokes and a blend of 13 different herbs and plants. Cynar was created in 1952 by the Venetian company Domenico Masi, and it quickly became a popular aperitif across Italy due to its unique, herbal flavor profile. The addition of artichoke gives Cynar a distinctive earthiness that sets it apart from other bitter drinks like Aperol or Campari.
While the traditional Spritz uses Aperol or Campari, the Cynar Spritz brings a new depth to the cocktail with its earthy, bittersweet flavors. This cocktail has recently gained popularity as an alternative for those who prefer a less sweet, more complex drink. It's refreshing, slightly bitter, and perfect for pairing with light appetizers during aperitivo hour.
Recipe: Cynar Spritz
Ingredients:
2 oz (60 ml) Cynar
3 oz (90 ml) Prosecco
Splash of soda water
Ice
Orange slice (for garnish)
Method:
Prepare the glass: Fill a wine glass or highball glass with ice cubes.
Add Cynar: Pour the Cynar over the ice.
Add Prosecco: Top with Prosecco, allowing the bubbles to mix gently with the Cynar.
Add a splash of soda: Finish with a splash of soda water for added fizz and refreshment.
Garnish and serve: Garnish with a slice of orange to add a touch of citrus aroma and a pop of color.
Appetizer Pairing: Arancini Siciliani
The slightly bitter and herbal notes of the Cynar Spritz pair wonderfully with the rich, savory flavors of Arancini Siciliani. These crispy, stuffed rice balls are often filled with meat ragù, peas, and mozzarella, offering a balance of flavors that complement the bitterness of Cynar.
Arancini Siciliani Recipe:
Ingredients:
1 cup Carnaroli or Vialone Nano rice
2 cups veal stock
1/4 cup grated Parmigiano Reggiano
100g veal (cooked and finely chopped)
1/2 cup peas (blanched)
150g Fior di Latte or Buffalo Mozzarella (cubed)
1 egg (beaten)
Grissini Torinesi crumbs for breading
Vegetable oil for frying
Salt and pepper to taste
Method:
Prepare the risotto: Cook the rice in veal stock, stirring constantly until it’s creamy and fully cooked. Stir in the Parmigiano Reggiano, veal, peas, salt, and pepper.
Cool the risotto: Allow the risotto to cool completely before shaping it into small balls.
Stuff the arancini: Once the risotto is cooled, create a small indentation in each rice ball, stuff with a cube of mozzarella, and seal the ball.
Coat and fry: Dredge each ball in the beaten egg and then coat with grissini Torinesi crumbs. Fry the arancini in hot oil until golden brown and crispy.
Serve: Drain on paper towels and serve immediately with your Cynar Spritz.
Wine Pairing: To complement the Cynar Spritz and the rich, savory arancini, a Verdicchio dei Castelli di Jesi would pair beautifully. Its crisp acidity and herbal notes enhance the Cynar’s complexity while balancing the richness of the appetizer.
By Master Chef Gianluca Deiana Abis
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