3 years ago

100

On the episode of MYG I prepare ten classic Italian Aperitivo cocktails:

Bellini
3 oz. (90ml) Fresh White Peach Puree
6 oz (180ml) Prosecco
Instruction: Pour both ingredients (very cold) into a chilled mixing glass without ice. Stir (or Whisk for extra fluff) and strain into a large ice-cold flute.
Garnish: None
History: Created sometime between 1934 & 1948 by Giuseppe Cipriani – Owner and Bartender at Cipriani in Venice, Italy

Rossini
3 oz. (60ml) Fresh Strawberry Puree
6 oz (180ml) Prosecco
Instruction: Pour both ingredients (very cold) into a chilled mixing glass without ice. Stir (or Whisk for extra fluff) and strain into a large ice-cold flute.
Garnish: None
History: This drink was named after the 19th century Italian composer Gioachino Rossini. It is often credited to Giuseppe Cipriani – Owner and Bartender at Cipriani in Venice, Italy.

Aperol Spritz
3 oz. (90ml) Prosecco
2 oz. (60ml) Aperol
1 oz. (30ml) Soda Water
Instruction: Pour ingredients into a red wine glass over ice and gently stir.
Garnish: Orange Slice
History: This drink is a variation of a Venetian Spritz which became popular in the 1950’s. There is no certain data on the birth of the Venetian Spritz, but it is believed that its origins can be traced back to the period of Austrian domination in Lombardy and Veneto between the late eighteenth and early
nineteenth. At that time soldiers, traders, diplomats and employees of the Hapsburg empire stationed in Venice, took to diluting the high alcohol level of local wines with sparkling water. That additional spray of water is called “Spritz” from the German word “Spritzen”.

Hugo
4 oz. (120ml) Prosecco
1 oz. (30ml) Elderflower syrup
1 oz. (30ml) Soda Water.
Instruction: Build over 6 smacked mint leaves and ice
Garnish: Mint top and a lime wheel
History: Created between 2000 and 2005 in the Italian town of Naturno by bartender Roland Gruber. It was invented as an alternative to spritz and spread like wildfire through South Tyrol, Austria and Germany.

Pirlo
3 oz. (90ml) White wine (crisp and unoaked)
1 oz. (30ml) Campari
1 oz. (30ml) Soda Water
Instruction: Pour ingredients into a red wine glass over ice and gently stir.
Garnish: Lemon peel
History: Born in the city of Brescia and is said to predate the Venetian Spritz

Bicicletta
3 oz. (90ml) White wine (crisp and unoaked)
2 oz. Campari
1 oz. Gin
Instruction: Pour ingredients into a red wine glass over ice and gently stir.
Garnish: Orange peel
History: Also called Aragosta in different regions of Italy. Popular on the island of Sardegna.

Americano
1 oz. (30ml) Sweet Vermouth
1 oz. (30ml) Campari
2 oz. (60ml) Soda
Instruction: Pour ingredients into a tall glass over ice and gently stir.
Garnish: Half lemon slice or orange slice
History: Previously known as the Milano-Torino because its two alcoholic ingredients come from these two major Italian cities (Campari from Milano – Vermouth from Torino).

Negroni
1 oz. (30ml) Gin
1 oz. (30ml) Campari
1 oz. (30ml) Italian Sweet Vermouth
Instruction: Pour ingredients into a tall glass over ice and gently stir.
Garnish: Half orange slice
History: Created in 1919 by Camillio Negroni in Florence who asked barman Fosco Scarselli to add some Gin in his Americano cocktail.

Sbagliato
1 oz. (30ml) Italian Sweet Vermouth
1 oz. (30ml) Campari
1 oz. (30ml) Spumante
Instruction: Pour ingredients into a tall glass over ice and gently stir.
Garnish: Full orange slice
History: Sbagliato (spal-yacht-oh) in Italian means “mistake”. The drink was created in the late 1980s by Mirko Stocchetto at his Bar Basso in Milan. While Mirko was making a Negroni he mistakenly reached for a bottle of spumante instead of gin.

Cardinale
1.5 oz.(45ml) Gin
.75 oz (22ml) Dry Vermouth
.75 oz. (22ml) Campari
Instruction: Stir and strain into a chilled coupe and with a Lemon peel.
Garnish: Lemon peel
History: Created by barman Giovanni Raimondo at the Westin Excelsior in Rome in 1950 and in a short time became one of the most representative drinks of the Roman Dolce Vita era. Giovanni made this drink for a German Cardinal and originally was made with Gin, Campari, and Riesling wine from Moselle. He then added 2 cloves, cinnamon and lemon peel.

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Theme Music “La Tarantella”.
Thank you Charles Berthoud for revising my music:
https://www.youtube.com/channel/UCAi_uNeDWRXj8C8yw358gWw

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