Unlike other Italian amaro such as Fernet Branca or Campari, which have histories that date back more than a century, Cynar has only been in circulation since the early 1950's when Angelo, Amedeo and Mario Dalle Molle conducted taste experiments on the bracts of artichokes. Traditionally served as an aperitif on its own or with soda, orange juice, or tonic, Cynar has the kind of deep, resolute bitterness that also marks its role as a valued digestivo. The exact recipe is a well guarded secret, but Cynar is an infusion made using 13 herbs and botanicals including, in fact, artichoke, but it doesn’t really taste like artichoke, more of a bittersweet slightly vegetal taste, with notes of caramel, toffee and cinnamon, and an bitter herbal finish.