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How to Make the Polpo’s Cynar Gin Fizz

Russell Norman, owner of Polpo, explains, “This variation on a gin fizz uses Campari’s obscure cousin, Cynar. With a base of artichoke and a host of other secret botanicals, this Italian apéritif is the backbone of the drink. It’s refreshingly bittersweet and has enough tartness to get you going back for another sip. It’s a great summer drink and mild enough to sip all afternoon.”

You’ll need the following equipment:

If you’re looking for an Aperol Spritz, just click!

If you want to hear how and why Russell Norman brought Venice cuisine to London, listen to his Lush Life Podcast here!

Photo is by Jenny Zarins

Cynar Gin Fizz, Polpo, London
Yield: 1

Cynar Gin Fizz

Cook Time: 5 minutes
Total Time: 5 minutes

Are you new to Cynar? You'll be converted by this easy cocktail recipe of the Cynar Gin Fizz from Polpo restaurant in London. Taste Venice in every sip! Photo is by Jenny Zarins


  • 25ml Beefeater Gin
  • 12.5ml Cynar
  • 12.5ml lemon juice
  • 12.5ml sugar syrup
  • Prosecco to top up
  • 2 slices of cucumber


  1. Add the Gin, Cynar, lemon juice and sugar syrup into a Boston shaker with ice and shake
  2. Fill a water glass with fresh ice and strain mix onto it.
  3. Top up with Prosecco
  4. Garnish with cucumber

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 213Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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