ITALIAN SPRITZ COCKTAIL
The simple classic Italian Spritz cocktail. Sip this and imagine dusk on a beautiful piazza - the spritz cocktail is the ultimate grown-up refresher.
Provided by Karen Tedesco
Categories Drinks and Cocktails
Time 5m
Number Of Ingredients 4
Steps:
- Fill a small rocks glass with ice. Squeeze the juice from one lemon slice. Pour in the wine, followed by the Aperol or Campari.
- Garnish with additional lemon slice and drink.
Nutrition Facts : ServingSize 1 g, Calories 197 kcal, Carbohydrate 18 g, Sodium 6 mg, Sugar 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g
ITALIAN SPRITZ
Provided by Valerie Bertinelli
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately.
SICILIAN SPRITZ
Steps:
- Fill a 16-ounce glass with crushed ice. Add the orange juice, Campari and gin and stir to combine. Top off with the prosecco. Garnish with an orange slice and serve immediately.
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- Gin & IT. Again, the Gin and IT is not really an Italian cocktail. But, what do you think that “IT” stands for? That’s right, Italy! And, sweet vermouth, one of this stunning cocktail’s central ingredients, is an Italian creation.
- Puccini. This, like the Rossini, is another winter-appropriate take on the Bellini. This time the cocktail substitutes the peach puree and strawberry puree for mandarin juice.
- Hugo. The Hugo is a deliciously simple drink that combines elderflower spritz. It combines elderflower cordial with a dry sparkling white wine and a dash of soda water.
- Pirlo. The Pirlo is a variation of the Aperol Spritz. It gets its name from the way the Campari swirls to through the white wine to the bottom of the glass.
- The Garibaldi. Ordinarily drunk as an aperitivo, this cocktail, named after the famous Italian military general of the same name, is easily built. Although there is a modern-day variation which incorporates rum and velvet falernum, the original recipe is simple.
- The Godfather. Not strictly an Italian cocktail, but named after the titular character in Francis Ford Coppolla’s eponymous film, The Godfather. So, we’ll take it.
- Angelo Azzurro. Time has obscured the origins of this drink, and little is known about exactly where it comes from. The story most people go with is that it is a take on the Blue Lagoon cocktail of the 1950s and 60s.
- Rossini. This is a take on the Belinni typically drunk at Christmas. It’s as simple as the Bellini in its ingredients, except it opts for strawberry puree over peach puree.
- Bellini. Born in Venice, the Bellini is a delicious classic Italian cocktail that makes use of fresh peaches. The drink's origins lie in Cipriani’s love for the smell and flavor of fresh white peaches, a seasonal delicacy in the Veneto region.
- Aperol Spritz. The Aperol spritz is another of the great classic Italian cocktails. Similar to the Americano, this drink uses Aperol in place of Campari.
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- Negroni. Category: Pre-dinner. Ingredients: 1/3 Vermouth rosso, 1/3 Bitter Campari, 1/3 Dry Gin. Preparation: Served on the rocks, you need to use a medium tumbler or an old-fashioned glass, stir the ingredients directly in your glass and garnish with a half slice of orange and lemon peel.
- Cardinale. Category: Pre-dinner. Ingredients: 5/10 Gin, 3/10 Vermouth dry, 2/10 Bitter Campari. Preparation: Also Cardinale fancies the Old fashioned ice-filled glass, chilled.
- Bellini. Category: All-day. Ingredients: 3/10 Nettare di pesca (peach juice), 7/10 Spumante Brut (Prosecco is traditional) Preparation: Build it directly in a Champagne flute, pouring peach juice first, and then Spumante Brut.
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