Bittersweet Cynar Spritz with Cava (5 Minutes)
This Cynar spritz is made with Italian amaro,brut Cava, and soda water for a bittersweet, botanical aperitivo cocktail readyin 5 minutes. Cava instead of Prosecco keeps it dry and lets the complexity ofCynar shine. Garnished with Castelvetrano olives and an orange slice for aproper Italian aperitivo.
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
Notes
Use brut Cava, not Prosecco. Prosecco is fruitier and sweeter and will soften the bitterness of the Cynar. Cava is drier and more mineral and lets the botanical complexity of the liqueur come through.
Chill everything before you pour. Cold Cynar, cold Cava, and cold soda water mean less dilution from the ice and a crisper, more aromatic drink.
Stir gently. One or two turns with a bar spoon is all you need. Over-stirring knocks out the carbonation.
Don't skip the Castelvetrano olives. Their mild, buttery brininess is a perfect counterpoint to the Cynar's bitterness and turns this into a proper aperitivo drink rather than just a cocktail.
Storage: Best made fresh and served immediately. Cynar keeps at room temperature indefinitely; Cava should be refrigerated once opened and used within 1-2 days for best bubbles.
Nutrition Facts
Serving: 1cocktailCalories: 202kcalCarbohydrates: 13gSugar: 12g
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