The Italian art of the aperitivo
Italy has a very well established Aperitivo Culture. The aperitivo - a herbal, bitter/sweet liqueur - have existed for hundred of years. Between 6pm - 8pm is the aperitivo hour where family and friends enjoy small bites (stuzzichini,), an aperitivo and unwind from the day. For your own Aperitivo hour you just need your favourite people, some tasty bites and the recipes below:
Bitter Arbei is the first Bitter in the world based on fresh bay leaves, mixed with an infusion of other typical Mediterranean botanicals, which give it aromas and herbaceous sensations. It was born from the desire to create an innovative and original version of a great classic from the world of liqueurs. Bitter has, in fact, very ancient origins and is basically made with infusions of herbs, roots, barks and spices in an alcoholic solution. Used in past centuries as a medicinal or digestive preparation, it has always been characterized by a bitter taste. The name bitter derives from the word bitter in English and German. Arbei has decided to revive the tradition, giving life to a very personal interpretation, which is based on the use of laurel as the main botanical, which connotes the entire taste experience with its aromas. It's brand new on the market and the Plinius team loves it!
60 ml Vodka
10 ml Arbei bitter
Twist of orange
Fill the cocktail glass with ice to cool it and set it aside.
Now fill the mixing glass with ice. With a stir-stick and stir well to cool well. With the help of a strainer, let out the excess water. Pour the amount of vodka and Arbei bitter.
Mix well to mix the two ingredients well. Remove the ice from the cocktail glass and drain well to release the water droplets. Still using the strainer, pour the liquid into the mixing glass in the cocktail glass.
With an orange twist, let the essential oils out over the cocktail and into the edges of the cup. Decorate with an orange zest.
Where to drink: Enoteca A'rbei - Piazza Mario Cifola #1, Montottone, 63843
Where to stay: Villa Rivo (near Montottone) - Le Marche
Ready the Campari, and prepare for the perfect aperitivo! The Negroni is the epitome of the classic cocktail. Watch bartenders tremble in fear as it is ordered, as a perfect Negroni marks you out as the distinguished cocktailier
30ml Hendrick's Gin
30ml Sweet Vermouth
How to make
Pour all ingredients into a rocks glass over ice.
Stir gently and garnish with an orange wedge
Where to drink: L'Amaro Bar Via di Ripetta 162 - Roma
Aperol was launched in 1919 in Padua by the brothers Luigi & Silvio Barbieri. The godfather-influced advertisement in the 1970 firmly put it firmly on the map and currently the Aperol Spritz is its newest star.
Plenty of ice, Aperol, Prosecco, Soda, An orange slice
Making the perfect Aperol Spritz is as easy as 3-2-1 – :
How to make: 3 parts prosecco (75ml), 2 parts Aperol (50ml), and 1 part soda (25ml). Garnish with an orange slice and enjoy!
Where to drink: Locanda Rossa's brand new Red Bar -Strada Capalbio - Pescia Fiorentina n° 11B - 58011 Capalbio
The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini. A truly good Bellini is incredibly rare. 99% of the time the cocktail will have any number of elements wrong. This recipe includes all the components that make a Bellini great: fresh white peaches, sweet, sour, and prosecco. It seems so simple, yet the Bellini is a bit of a unicorn."
For the Peach Puree:
4 medium white peaches, pitted and quartered
3 ice cubes
1 teaspoon freshly squeezed lemon juice, or to taste
1/2 tablespoon sugar, or 3/4 ounce simple syrup, to taste
For the Cocktail:
2 ounces peach puree
4 ounces chilled prosecco
Peach slice, for garnish
How to make:
In a blender or food processor, add the peaches, ice, lemon juice, and sugar (or syrup).
Blend until smooth - Taste and add more sweetener or lemon juice as needed.
Pour a measurement of peach puree into each champagne glass. Slowly top with sparkling wine while gently stirring to incorporate. If you like, garnish with a slice of peach
Where to drink: Harry's Bar, Venice, Italy
The Martini cocktail was invented in 1910 by an Italian originary of Arma di Taggia, in Liguria, who worked as bartender at the Knickerbocker Hotel in New York and happened to go by the name of Martini (but was completely unrelated to the Martini family).
A lot of variations exists, but the original recipe of the Martini cocktail consists of:
8/10 of gin
2/10 of vermouth dry
garnished with olives.
8/10 of gin
1/10 of dry vermouth
1/10 of sweet red vermouth
8/10 of vodka
2/10 of vermouth dry
Where to drink: Caffè Poliziano Via di Voltaia Nel Corso, 27/29, 53045 Montepulciano SI, Italië