Carciofo & cardoon
Leave it to the Italians to use vegetables as a base for amaro–and this chapter is all about amari made from members of the thistle family. Carciofo is the specific name for amari made from artichokes, but cardoon (aka artichoke thistle) and blessed thistle are both used in various amari as well. Amari featuring these ingredients often read as vegetal and earthy; their other botanicals, as well as the base (spirit vs. wine), differentiate the members of this family from one another.
Cynar: first off, notice the name; it’s not “Amaro Cynar,” it’s just Cynar! That’s unusual. The original-formula Cynar was introduced in the 1950s and hails from Milan. It’s on the low-ABV side at 33-proof and but has a pronounced bitterness. It’s an amaro that works well in cocktails and aperitivo applications, too, namely in a spritz or in a highball.
Cynar 70 was released in the twenty-first century and offers double the alcohol; it’s nice, but I think the flavors shine brighter in the original formula.
Cardamaro Vino Amaro: a wine-based amaro made from blessed thistle, milk thistle, and cardoon by the Tosti family, winemakers in Piedmont since the early nineteenth-century. The recipe was developed by herbalist and gourmand Rachele Bosca. Its wine base and six months of aging give it a lovely almost sherry-like flavor. Vegetal, with herbs, orange peel, and pine notes.
Pairing suggestion: classic salty aperitivo snacks like charcuterie, cheese, olives, and bread dipped in really good olive oil with flaky salt and red pepper flakes.