Cynar®: acquiring a taste for Cynar®

Art Culinaire, Spring, 2005

Cynar is named for cynarin, one of the two active components in artichokes (the other being caffeic acid). Long believed to have an aphrodisiac effect, cynarin has also been credited with a number of human health benefits. In The Sensuous Artichoke (A. C. Castelli Associates 1997), A. C. Castelli summarizes various American, Italian, Polish and Romanian researchers' findings that cynarin reduces the risk of heart disease; that it is useful in the treatment of obesity; that it can reduce the risk of blood clots; and that it inhibits the liver's cholesterol production and has a cleansing effect on that organ. (One can safely assume that the latter effect is mitigated when cynarin is administered in alcoholic beverage form.)

Castelli also writes extensively about Cynar's ability, shared with artichokes in their natural state, to effect the taste buds upon contact, so that any food or drink consumed immediately afterward tastes sweeter than normal. (This property in artichokes makes them notoriously difficult to pair with wines.) In his capacity as marketing director of Cynar of Milan in the US and Canada, Castelli conducted numerous tests whose results supported this fact. He also noticed "that if people did not entertain preconceived notions about [Cynar], and objectively evaluated their reaction, their appreciation increased with exposure to it ... their first drink was well-nigh disastrous, but now they love it."

Bolstered by his findings and hoping to create a few new fans, I intend to give my old friends another chance to love Cynar.

RELATED ARTICLE

DENNIS MULLALY

Cynar[R] & Soda (Serves 1)

For the cocktail:

2 ounces Cynar[R]
3 ounces soda water

For the cocktail: Fill a 5-inch tall glass with crushed ice. Pour Cynar[R] and soda water over ice and stir well.

Cynar[R] Martini (Serves 1)

For the cocktail:

2 ounces Cynar[R]
6 ounces vodka
Splash of orange juice

For the cocktail: In cocktail shaker, combine Cynar[R], vodka and orange juice. Add ice and shake hard, strain into chilled martini glass.

Sicilian Iced Tea (Serves 1)

For the cocktail:

4 ounces Prosecco sparkling wine
2 ounces Cynar[R]
Splash of lime juice

For the cocktail: Fill a tall glass with crushed ice. Pour Cynar[R], Prosecco and lime juice over ice and stir well.

Cynar[R] Breeze (Serves 1)

For the cocktail:

1 ounce Cynar[R]
3 ounces vodka
1 ounce grapefruit juice

For the cocktail: Fill a tall glass with crushed ice. Pour Cynar[R], vodka and grapefruit juice over ice and stir well.

EBEN KLEMM

The Bristling Thistle (Serves 4 to 6)

For the raspberry-ginger ice:

8 ounces raspberries
2 ounces peeled, grated fresh ginger
1 ounce sugar
2 cups water
2 ice cube trays

For the cocktail:

1 orange
1 cup Cynar[R]
25 ounces, aromatic, slightly sweet white wine, such as Reisling or
Tocai
6 to 10 small thyme sprigs

For the raspberry-ginger ice: In a bowl, combine raspberries, ginger and sugar and toss gently together. Add water and stir until sugar is dissolved. Divide mixture evenly among compartments of two ice cube trays and harden in freezer until ready to serve.