AWESOME Aperitivi Cocktails! | Master Your Glass
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- čas přidán 2. 06. 2024
- 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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#DrinkItalianDay - Jak na to + styl
LIVIO!!! I really enjoyed this video!!! Ive got good news!! You have another lifelong fan, my wife JoAnne!!! She loves your videos!!! She wants me to make every cocktail in this video. I've got my work cut out for me!! CHEERS!!!!!
Thanks Tim and Joanne!!!
I always had issue with Bellini foaming over and never saw recipes saw to mix and stir. Game changer!
Awesome! I am glad that brought you value. I have a new great video coming out tomorrow. Have a great weekend!
You deserve more views and subsribers
Thank you 🙏. It’s a brutal world out there :)
This is great! Share the passion for #Italiandrinks and #aperitivi all over the world, keep going!
Drink Italian Thank you!
Man I want to be at that party! What a great line up!
That was indeed a tasty episode!
Great stuff. Can’t wait for this channel to take off
Thank you! You made my day!
Bravo, I like the selection of classic Italian aperitivi you took to this video. I'm a barman and I have to admit that I didn't know the Cardinale cocktail. You did well stir it and to put it in the shaker because, as you probably know vermouth can not be shaked. Its a rule to never shake fortified wine.
Ciao 🇮🇹🍸✌️
Grazie! I appreciate you watching! Thanks for stopping by. I was also. Trained that you never shake vermouth. It’s so interesting that the new trend is vermouth shakerato. Check out this video czcams.com/video/bsKQ8sqv-tY/video.html
I enjoyed watching your video. I’m not Italian and never been to “Italy” the cocktails have very unique and sophisticated names. I found them to have different personality traits.
Thanks for watching. Great observation on the different personality traits. Italian ones are definitely more geared for accompaniment with food. Cheers 🥂
really great video. incredible amount of info and great illustration / demonstration -- 10 cocktails in a single video #props
Thank you Matthew!
Found your channel through your intro to Amari video. I'd love to see another video like this one focused on amaro forward cocktails. Cheers
Well that is the best idea ever. I will do! I am currently renovating my backdrop so gimme a few weeks! Thanks
great video. enjoyed the explanation on the hugo. but, inquiring minds want to know: why add the prosecco first on a spritz??
Thank you and I am happy you enjoyed my video!
Good question on why the Prosecco first. It took me time to get used to the concept as well as I made it the opposite way for years.
The Aperol Spritz can be hard to properly mix at times. This is because it’s typically served in a top-heavy glass and I find that once ice and liquid is added to a wine glass it makes the drink harder-clumsier to mix. And…when not mixed properly the aperol spritz is not a good drink.
So by adding the Prosecco first the bubbles help with the mixing and the carbonation pushes up the aromas, thus a short spin with the bar spoon goes a longer way with the mixing. Hope that makes sense!
I've read that the original Venetian spritz was made with Select - and I do it like tis. Will try Pirlo and the Bicicletta....Bellini is also nice Could you please give examples of unoaked wines? Nice recipes
Thanks for stopping by! I heard that too about the Select. It is very possible because Select is made in Venice and was readily available. However the original Spritz did not have anything other than wine and seltzer water. Select might have been the original spin-off. Cheers 🥂
Sure hope y'all got tanked finishing those off after the shoot
Lol. Nothing goes to waste around here :)