The sunlounger cocktail: Cynar spritz
Cynar, a bitter, brown Italian liqueur made from artichokes, is the key ingredient in this year’s aperitif. Make a classic Cynar spritz by mixing one part Cynar with two parts prosecco and top up with soda water.
Or you could make a Cynar gin fizz, as served at Polpo bars and restaurants: mix Cynar with gin, lemon juice and prosecco.
At the Rumpus Room bar at Mondrian London, the bartender Idris Conti has been making a very popular version of the Cynar spritz with rosé wine. “The perfect Italian cup for a summer day,” he says.
His formula mix 30ml Cynar with 60ml dry rosé wine and 120ml Indian tonic water. Serve in a large wine or highball glass over ice cubes, and garnish with an olive and some cucumber.
Jane MacQuitty’s supermarket bottles of the summer
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Top rosé
2016 Muga Rioja, Spain
Waitrose, £9.99
Gorgeous, smoky, meaty, cherry-ripe, food-loving Spanish rosé — a gem.
Top white
2015 Montes Reserva Chardonnay, Chile
Co-op, £7.99
This big, bold, beautiful, buttered popcorn of a Chilean chardonnay is just the ticket with summer food.