Battle of the Italian Spritzes, Part 3 - Limoncello

• Drink: Aperol Spritz vs. Hugo Spritz and Limoncello
• Travel Focus: Italy
• Talking Points:
• Your first impression of Italy.
• Food culture: eating slow, savoring moments.
• Cooking Class
• Carli planning (Type B) vs. Diana planning (Type A)
• Links:
• Viator: Book fun things to do during your trip
• Sky Rooftop Bar in Taormina
• Seaview Cooking Class
• Restaurant Al Saraceno in Taormina

What is Apertivo? Source: Walks of Italy

• aperitivo, a drink/light meal that takes place at the end of the workday as a kind of warm up to dinner.
• Encompass those glorious couple of hours all over Italy – generally between 7pm and 9 pm – when Italians meet to relax over a glass of wine or a light cocktail and finger foods. Since most people eat lunch around 1 or 2pm, and dinner around 8 or 9 pm, it’s also a good way to kick start metabolisms and work up an appetite for dinner.

What is a Spritz?

• The name “spritz” — now a catchall for Italian wine-based cocktails incorporating Prosecco, digestive bitters (or aperitif), and soda water — purportedly traces back to the 1800s when portions of northern Italy’s Veneto region were controlled by the Austro-Hungarian Empire. Soldiers and visitors from other parts of the empire who found Italian wines too strong were said to have lightened them with a splash (or “spritz” in German) of water.
• The idea is that you drink an apéritif before a meal, and you’ll enjoy it so much more.

“Salute” - To your health

Aperol Spritz

The generally accepted ratio is three parts prosecco, two parts Aperol, and one part soda water, and it’s believed to have originated in Venice.

Ingredients

• 3 parts of Prosecco D.O.C. (9cl)
• 2 parts of Aperol (6cl)
• 1 splash of soda (3cl)
• Orange slice

Preparation

• Place ice cubes in a stemmed balloon glass.
• Pour 3 parts of Prosecco D.O.C. (9 cl).
• Follow by pouring 2 parts of Aperol (6 cl), and 1 ounce of soda (3cl).
• Slice an orange and use it as a garnish.

Aperol Spritz Talking Points - From the Aperol.com Website

• Its unmistakably orange color and fresh bittersweet taste brighten up every toast amongst friends. Everything else is brought to the table by the inner lighthearted mood of Aperol Spritz cocktail during spontaneous get togethers that spark nothing but good vibes.

Hugo Spritz — Bar Card Single Serve

• Light, Floral & Bubbly Spec Glass: Large wine / spritz

• Ice: Full to the top • Build: In the glass Ingredients

• 3 oz (90 ml) Prosecco

• 1–1.5 oz (30–45 ml) elderflower liqueur (St Germain)

• 2 oz (60 ml) soda water • 6–8 fresh mint leaves (lightly bruised)

• 1–2 lime wheels (or a small squeeze of lime)

Step by Step

1. Chill Prosecco, soda water, and your glass.

2. Pack the glass with ice.

3. Clap mint once to release aroma; tuck leaves among the ice.

4. Add elderflower liqueur (1–1.5 oz).

5. Tilt glass and add Prosecco (3 oz).

6. Top with soda water (2 oz).

7. Give 1–2 gentle turns with a bar spoon (don’t mash the mint).

8. Garnish with 1–2 lime wheels and a small mint sprig.

Bar Notes Bruise mint—don’t muddle.

Adjust sweetness with liqueur amount; use Brut Prosecco for drier, Extra Dry for slightly sweeter. Approx. ABV: ~8–9% with 1 oz liqueur

Limoncello

Infuse vodka with lemon peels and then mix with a sugar syrup.

Battle of the Italian Spritzes, Part 2 - The Hugo Spritz - Cocktails and Carry-ons, Episode 2

• Drink: Aperol Spritz vs. Hugo Spritz and Limoncello
• Travel Focus: Italy
• Talking Points:
• Your first impression of Italy.
• Food culture: eating slow, savoring moments.
• Cooking Class
• Carli planning (Type B) vs. Diana planning (Type A)
• Links:
• Viator: Book fun things to do during your trip
• Sky Rooftop Bar in Taormina
• Seaview Cooking Class
• Restaurant Al Saraceno in Taormina

What is Apertivo? Source: Walks of Italy

• aperitivo, a drink/light meal that takes place at the end of the workday as a kind of warm up to dinner.
• Encompass those glorious couple of hours all over Italy – generally between 7pm and 9 pm – when Italians meet to relax over a glass of wine or a light cocktail and finger foods. Since most people eat lunch around 1 or 2pm, and dinner around 8 or 9 pm, it’s also a good way to kick start metabolisms and work up an appetite for dinner.

What is a Spritz?

• The name “spritz” — now a catchall for Italian wine-based cocktails incorporating Prosecco, digestive bitters (or aperitif), and soda water — purportedly traces back to the 1800s when portions of northern Italy’s Veneto region were controlled by the Austro-Hungarian Empire. Soldiers and visitors from other parts of the empire who found Italian wines too strong were said to have lightened them with a splash (or “spritz” in German) of water.
• The idea is that you drink an apéritif before a meal, and you’ll enjoy it so much more.

“Salute” - To your health

Aperol Spritz

The generally accepted ratio is three parts prosecco, two parts Aperol, and one part soda water, and it’s believed to have originated in Venice.

Ingredients

• 3 parts of Prosecco D.O.C. (9cl)
• 2 parts of Aperol (6cl)
• 1 splash of soda (3cl)
• Orange slice

Preparation

• Place ice cubes in a stemmed balloon glass.
• Pour 3 parts of Prosecco D.O.C. (9 cl).
• Follow by pouring 2 parts of Aperol (6 cl), and 1 ounce of soda (3cl).
• Slice an orange and use it as a garnish.

Aperol Spritz Talking Points - From the Aperol.com Website

• Its unmistakably orange color and fresh bittersweet taste brighten up every toast amongst friends. Everything else is brought to the table by the inner lighthearted mood of Aperol Spritz cocktail during spontaneous get togethers that spark nothing but good vibes.

Hugo Spritz — Bar Card Single Serve

• Light, Floral & Bubbly Spec Glass: Large wine / spritz

• Ice: Full to the top • Build: In the glass Ingredients

• 3 oz (90 ml) Prosecco

• 1–1.5 oz (30–45 ml) elderflower liqueur (St Germain)

• 2 oz (60 ml) soda water • 6–8 fresh mint leaves (lightly bruised)

• 1–2 lime wheels (or a small squeeze of lime)

Step by Step

1. Chill Prosecco, soda water, and your glass.

2. Pack the glass with ice.

3. Clap mint once to release aroma; tuck leaves among the ice.

4. Add elderflower liqueur (1–1.5 oz).

5. Tilt glass and add Prosecco (3 oz).

6. Top with soda water (2 oz).

7. Give 1–2 gentle turns with a bar spoon (don’t mash the mint).

8. Garnish with 1–2 lime wheels and a small mint sprig.

Bar Notes Bruise mint—don’t muddle.

Adjust sweetness with liqueur amount; use Brut Prosecco for drier, Extra Dry for slightly sweeter. Approx. ABV: ~8–9% with 1 oz liqueur

Limoncello

Infuse vodka with lemon peels and then mix with a sugar syrup.

Battle of the Italian Spritzes, Part 1 - The Aperol Spritz - Cocktails and Carry-ons, Episode 1

• Drink: Aperol Spritz vs. Hugo Spritz and Limoncello
• Travel Focus: Italy
• Talking Points:
• Your first impression of Italy.
• Food culture: eating slow, savoring moments.
• Cooking Class
• Carli planning (Type B) vs. Diana planning (Type A)
• Links:
• Viator: Book fun things to do during your trip
• Sky Rooftop Bar in Taormina
• Seaview Cooking Class
• Restaurant Al Saraceno in Taormina

What is Apertivo? Source: Walks of Italy

• aperitivo, a drink/light meal that takes place at the end of the workday as a kind of warm up to dinner.
• Encompass those glorious couple of hours all over Italy – generally between 7pm and 9 pm – when Italians meet to relax over a glass of wine or a light cocktail and finger foods. Since most people eat lunch around 1 or 2pm, and dinner around 8 or 9 pm, it’s also a good way to kick start metabolisms and work up an appetite for dinner.

What is a Spritz?

• The name “spritz” — now a catchall for Italian wine-based cocktails incorporating Prosecco, digestive bitters (or aperitif), and soda water — purportedly traces back to the 1800s when portions of northern Italy’s Veneto region were controlled by the Austro-Hungarian Empire. Soldiers and visitors from other parts of the empire who found Italian wines too strong were said to have lightened them with a splash (or “spritz” in German) of water.
• The idea is that you drink an apéritif before a meal, and you’ll enjoy it so much more.

“Salute” - To your health

Aperol Spritz

The generally accepted ratio is three parts prosecco, two parts Aperol, and one part soda water, and it’s believed to have originated in Venice.

Ingredients

• 3 parts of Prosecco D.O.C. (9cl)
• 2 parts of Aperol (6cl)
• 1 splash of soda (3cl)
• Orange slice

Preparation

• Place ice cubes in a stemmed balloon glass.
• Pour 3 parts of Prosecco D.O.C. (9 cl).
• Follow by pouring 2 parts of Aperol (6 cl), and 1 ounce of soda (3cl).
• Slice an orange and use it as a garnish.

Aperol Spritz Talking Points - From the Aperol.com Website

• Its unmistakably orange color and fresh bittersweet taste brighten up every toast amongst friends. Everything else is brought to the table by the inner lighthearted mood of Aperol Spritz cocktail during spontaneous get togethers that spark nothing but good vibes.

Hugo Spritz — Bar Card Single Serve

• Light, Floral & Bubbly Spec Glass: Large wine / spritz

• Ice: Full to the top • Build: In the glass Ingredients

• 3 oz (90 ml) Prosecco

• 1–1.5 oz (30–45 ml) elderflower liqueur (St Germain)

• 2 oz (60 ml) soda water • 6–8 fresh mint leaves (lightly bruised)

• 1–2 lime wheels (or a small squeeze of lime)

Step by Step

1. Chill Prosecco, soda water, and your glass.

2. Pack the glass with ice.

3. Clap mint once to release aroma; tuck leaves among the ice.

4. Add elderflower liqueur (1–1.5 oz).

5. Tilt glass and add Prosecco (3 oz).

6. Top with soda water (2 oz).

7. Give 1–2 gentle turns with a bar spoon (don’t mash the mint).

8. Garnish with 1–2 lime wheels and a small mint sprig.

Bar Notes Bruise mint—don’t muddle.

Adjust sweetness with liqueur amount; use Brut Prosecco for drier, Extra Dry for slightly sweeter. Approx. ABV: ~8–9% with 1 oz liqueur

Limoncello

Infuse vodka with lemon peels and then mix with a sugar syrup.