Updated on: 6/3/2025
What is a Cynar Negroni?
A Cynar Negroni is a distinctive variation of the classic Negroni, swapping out Campari for Cynar — a bittersweet Italian amaro made from artichoke and a blend of 13 herbs and botanicals. This substitution delivers a deeper, earthier profile with herbal complexity and a gentle bitterness, bringing a modern edge to an otherwise timeless cocktail.
Origins of the Cynar Negroni
The original Negroni traces back to Florence in the early 20th century, adored for its balance of gin, sweet vermouth, and Campari. Cynar, introduced in 1952, entered Italy’s cocktail scene as a bold, herbal aperitif — but didn’t claim a starring role in the Negroni until much later. Bartenders in the 2000s, inspired by a resurgence of bitter liqueurs, began experimenting with amari like Cynar. This gave rise to the Cynar Negroni, sometimes called the "Artichoke Negroni," offering an intriguing alternative with layered flavors and subtle artichoke notes.
Understanding Cynar: The Herbal Amaro
Cynar (pronounced CHEE-nar) stands apart from other Italian amari primarily for its base ingredient: artichoke leaves. Despite this, its flavor is less about vegetables and more about herbal aromas — with notes of caramel, dried fruits, and subtle bitterness. Its lower alcohol content (16.5–17% ABV) and approachable bitterness have helped it anchor countless aperitivo and digestivo cocktails across Italy and abroad.
Cynar Negroni vs Classic Negroni: Key Differences
- Bitterness: Cynar brings a softer, earthier bitterness compared to Campari’s sharp, citrusy bite.
- Flavor: Expect deeper herbal flavors, with hints of artichoke, caramel, coffee, and dried herbs in place of Campari’s bitter orange and rhubarb.
- Color: A Cynar Negroni is usually more brownish-red rather than bright crimson.
- Aroma: Subtler, more rounded, and earthy — sometimes even savory.
- Alcohol: The cocktail is slightly lower in strength due to Cynar’s lower ABV.
How the Cynar Negroni Became a Bar Classic
As craft cocktails surged in the 21st century, bartenders gravitated toward complex amari like Cynar for their versatility and depth. The Cynar Negroni, beloved in urban cocktail circles, became an emblem of adventurous drinking — offering drinkers a gateway to Italy’s world of herbal liqueurs. Today you’ll find it sitting comfortably on menus beside the classic Negroni, especially in bars that favor Italian bitter traditions and creative twists.
Cynar Negroni Recipe
The classic Negroni recipe with Cynar is as simple as the original. For best results, use quality ingredients, a large ice cube, and an orange twist to bring out Cynar’s herbal bouquet.
- 30 ml gin
- 30 ml sweet vermouth
- 30 ml Cynar
- Orange twist, for garnish
- Fill a mixing glass with ice.
- Add 30 ml gin, 30 ml sweet vermouth, and 30 ml Cynar.
- Stir for 25–30 seconds until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange twist, expressing the oils over the drink.
Flavor and Serving Tips
Cynar Negroni has a rich, bittersweet backbone that works equally well before or after a meal. Those new to amari might try splitting the bitter component — 15 ml Cynar and 15 ml Campari — for extra complexity. Fresh orange peel, twisted over the glass to express oil, is essential for lifting those earthy aromatics.
Why Bartenders and Drinkers Love It
For cocktail enthusiasts, the Cynar Negroni delivers intrigue and flavor without overwhelming bitterness. It’s a drink that rewards experimentation — swap in barrel-aged gin for extra depth, or try different vermouths to enhance sweetness or spice. As a crossroads of tradition and innovation, it’s proof of how the Negroni can evolve while keeping its spirit alive.