Made from 13 different herbs and plants, including the main ingredient artichokes, Cynar is “every bartender’s bitter secret weapon,” according to digital media company Tasting Table. Though it’s been around for quite a while, Cynar is experiencing a resurgence on cocktail menus as consumer interest in bitter and botanical flavors grows, according to market research firm Datassential in Chicago.
While it is technically a digestif and able to be consumed on its own, spot this bitter-forward ingredient making its mark as a flavoring agent in cocktails across the U.S.
Datassential reports that Cynar is gaining traction in fine-dining and ethnic independent restaurants. It has enjoyed a nearly two-thirds’ jump on American restaurant menus in four years.
Just over 10% of the population knows about this ingredient, a figure led by the Generation Y demographic, Dataessential says.
Click through the slides for more information on Cynar — Datassential's Flavor of the Week — along with menu inspirations that your restaurant might want to try.
