The famous Spritz, reborn each summer, is traditionally prepared with Aperol, as you probably know, since you've read our article on how to make the best Aperol Spritz (in French). But this cocktail can be made with any bitter aperitif (amaro in Italian), including French ones!

All this to say that right now, a variant is emerging from the other side of the Alps (or from your side of the Alps if you're in Italy), namely the Cynar Spritz.

As you've probably noticed, it's prepared by substituting Aperol with Cynar, an astringent based on… artichokes! Yes, that's surprising, unless you've seen the bottle before—then you won't be surprised, because there's a huge artichoke printed on the label. But don't worry for those who might be frightened—there's a whole array of other herbs in the Cynar, so you won't taste the artichoke.

I like to serve the Cynar Spritz in a rocks glass — it's different from the usual wine glass you see everywhere. And it was the original glass for spritzes, too! In short, if you want to spice things up, go for the Cynar!