Bittersweet Cynar Spritz with Cava (5 Minutes)
This Cynar Spritz is made with Cava instead of Prosecco, and that one swap changes everything. Cava is drier and more mineral than Prosecco, which means it lets the bitter, botanical complexity of Cynar come through rather than softening it into something approachable. The result is a bittersweet, deeply Italian spritz that is more sophisticated than an Aperol but just as easy to make. Add a couple of Castelvetrano olives on a pick and a slice of orange, and you have an aperitivo hour drink that is ready in 5 minutes.
I am a big amaro person, and I find most Aperol spritzes too sweet for my taste. The Cynar spritz is the drink I order when I want something bitter, herbal, and genuinely interesting. Cynar is an Italian liqueur made from artichokes and over a dozen botanicals; it is earthy, bittersweet, and completely distinctive. Using Cava here is my personal preference, and it is the version I make at home every time. If you love Italian spritzes, you will also want to try my Hugo Spritz, Limoncello Spritz, and Aperol Spritz Pitcher.
Ingredients Notes
Cynar is the star; it is an Italian bitter liqueur made from artichokes and over a dozen botanicals, with an earthy, bittersweet flavor that is distinctly its own. It is less aggressive than Campari and more complex than Aperol, which makes it a great entry point for anyone curious about amaro. For the sparkling wine, use brut-style Cava; its dryness keeps this drink from going too sweet and lets the botanical notes of Cynar shine. Prosecco works, but it yields a fruitier, less sophisticated result. The Castelvetrano olives are not optional in my book; their mild, buttery, briny flavor is a perfect counterpoint to the bitterness of the Cynar, making this feel like a proper Italian aperitivo rather than just a cocktail.
How to Make a Cynar Spritz with Cava
- Fill an ice-filled wine glass or rocks glass with plenty of ice.
2. Pour in 2 oz Cynar.
3. Top with 3 oz chilled Cava and 1 oz soda water.
4. Stir gently to combine, keeping the bubbles intact.
5. Garnish with an orange slice or lemon twist and one or two Castelvetrano olives on a pick.
6. Serve immediately.
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Bittersweet Cynar Spritz with Cava (5 Minutes)
Equipment
- Wine glass or rocks glass
- Jigger or small measuring cup
- Bar spoon
- Cocktail pick or skewer
- Small paring knife
Ingredients
- 2 ounces Cynar
- 3 ounces Cava brut style preferred
- 1 ounce soda water
- Orange slice or twist for garnish
- Castelvetrano olives 1–2, on a pick or skewered
- Ice
Instructions
- Fill a wine glass or rocks glass with ice.Ice
- Pour in 2 ounces of Cynar.2 ounces Cynar
- Top with 3 ounces of chilled Cava and 1 ounce of soda water.3 ounces Cava, 1 ounce soda water
- Stir gently to combine without losing bubbles.
- Garnish with a slice of orange or twist and a couple of Castelvetrano olives.Orange slice or twist, Castelvetrano olives