Your wearing a silk scarf and the wind is in your hair as you wind along the Amalfi Coast in an open top sports car or sitting in a beautiful cafe sipping Aperol in St Mark's square in Venice. This is the image for many that the classically Italian names of a select few cocktails conjure in our minds.
In Italy cafe culture is king and drinking tends to start straight after work as friends and family meet at the local cafe to catch up. That's why any cafe in Italy is usually fully stocked with Alcohol behind the coffee machine!
Synonymous with Sean Connery’s Bond, this cocktail epitomises the sharp dressed gentleman coolly sipping away at the bar.
The reality of the Martini whether it’s a true Vermouth, Martini Rosso mix or the 007 Vodka Martini is that they are tough drinks to swallow if one doesn’t usually drink cocktails! They do look stunning however with a carefully placed Olive!
There are usually three forms of the Martini:
A dry martini is made with dry, white vermouth. The usual ratio is about 6:1. These typically contains a splash of olive brine or olive juice and is typically garnished with an olive.
A perfect martini uses equal amounts of sweet and dry vermouth.
A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. Served without ice garnished with an olive, a "twist" (a strip of lemon peel squeezed or twisted).
Aperol Spritz became popular in the 1950s,and are drunk in large quantities in the late afternoon and evening all over Italy.The drink incorporates the Italian aperitif Aperol mixed with prosecco giving it a light refreshing taste. Usually served over ice with fresh sliced orange to top it off.
A ready-to-drink version of the Aperol Spritz was launched by the company in 2011, which contained just 8% alcohol. This was intended to give consumers the chance to enjoy the drink at home with minimal effort, simply adding ice and a slice of orange.
To prepare Add 3 parts prosecco, 2 parts Aperol and top up with soda water, garnish with a slice of orange and serve.
The Negroni truly is an Italian aperitif icon. The first reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni. Originally based on the Americano cocktail composed of Campari, sweet vermouth and soda however Count Camillo Negroni asked the bartender, Fosco Scarselli, to strengthen his favorite cocktail, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink.
Served over ice the common modern day garnish is a slice of Orange.
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 super simple to make cocktail simply pour peach purée into chilled glass, add sparkling wine and stir gently.