The Story Behind The Art of Choke

The artichoke-based amaro Cynar found its way into a staggering number of cocktails in the aughts, but one of the more experimental, genre-bending drinks of the bunch arrives in the form of the Art of Choke. Light rum and Cynar go toe to toe in the cocktail’s base, while a splash of green Chartreuse ups the ante with notes of mint, basil, and alpine botanicals. Overall, the drink’s profile hits the Goldilocks balance between sweet and bitter, activating all parts of the palate, and making it a perfect all-weather cocktail.

Though we immediately think of New York as the mecca of the cocktail renaissance, Chicago bartenders coined a fair share of modern classics throughout the aughts — especially the folks at the Violet Hour.

Under the leadership of Toby Maloney, the bar rose to fame as one of the temples of the craft cocktail movement. It was there that bartender Kyle Davidson created a rough draft of the Art of Choke as a “bartender’s choice” order for a customer asking for a drink with rum and bitters.

For that first iteration, Davidson threw together a split base of white rum and Cynar, gave the glass a green Chartreuse rinse, stuck a mint sprig in as a garnish, and sent it out. The year was 2008, and a few months later, Davidson was assigned to make an amaro cocktail for the Violet Hour menu. He got to revamping his Cynar and rum concoction, dialing down the rum, upping the Cynar and Chartreuse, and adding both lime juice and Demerara syrup for sweetness and acidity. Lastly, he doubled down on the mint, muddling one sprig and setting the other aside for the garnish. All the while, he kept the drink stirred — a rather unorthodox decision for a drink that includes fresh citrus.

Thus, the Art of Choke was born. Davidson took it with him to the popular Chicago restaurant the Publican, where it was batched and served as a digestif under the name “Kyle’s After Pork.” For a while, its popularity was confined to the city limits of Chicago, but it hit the mainstream when it appeared in Maksym Pazuniak and Kirk Estopinal’s 2009 book “Rogue Cocktails” and its 2011 sequel “Beta Cocktails.” The drink also got an extra boost from its inclusion in Brad Thomas Parsons’ 2016 book “Amaro.”

Speaking of Amaro, the Art of Choke makes a prime vehicle for newcomers to Cynar, which stars in a number of modern classics like Stephen Cole’s Bitter Giuseppe and Audrey Saunders’ Little Italy. The ingredients in Cynar are a well-kept brand secret, but it supposedly contains 13 different herbs and plants, one of which we know is artichokes. In this drink, its bitterness is tempered by the Demerara syrup (which is a tad richer than standard simple syrup) and lime juice. As we mentioned, Davidson’s choice to stir the Art of Choke goes against conventional mixology rules, but the lack of aeration keeps the lime aromatics at bay while giving the cocktail a silky, smooth texture.


  • 1 ounce light rum
  • 1 ounce Cynar
  • ¼ ounce green Chartreuse
  • ¾ teaspoon lime juice
  • ¾ teaspoon rich Demerara syrup (2:1)
  • 1 mint sprig
  • Garnish: a mint sprig


  1. Add all ingredients to a mixing glass.
  2. Add mint sprig and muddle.
  3. Add ice and stir until chilled.
  4. Strain into a rocks glass over fresh ice.
  5. Garnish with a mint sprig.

Rate This Recipe:

(20 votes)

Yield: 1
Calories: 171
Updated: 2023-12-21

The Art of Choke