Not all wines are drinking wine...but all wines are cooking wine.

As the days grow shorter and the temperature drops many of us turn from the barbeque to the kitchen to create culinary concoctions.

For some culinary creativity causes panic attacks and for others adding a dash of this and a splash of that comes naturally. This guide to cooking with wine with help the kitchen newbie and the seasoned risk-taker.

Let's start with “cooking wine". From my reading of this subject, the only thing I gleaned was to avoid them. Cooking wines contain salt and other preservatives to make them last longer. Experts recommend only cook with wine you would drink. This is not to say you need to cook with wines from our fine wine selection, we have many well-priced wines which will add pizzazz to your next dish.

There are three many areas wine is used for in cooking; marinades, sauces, and finishing. The true function of wine in cooking is to enhance and accent the flavor and aroma of the food, not mask it. As with any cooking seasoning you need to be careful too how much wine is used, too little is inconsequential, and too much will overpower the dish, both to me are a waste of wine!

To be the most successful in cooking with wine is to add a little at a time and allow it to simmer, as this removes the alcohol and concentrates the flavors. This also means that wine should never be added just before serving. Wine must intermingle with the other flavors in the dish to enhance the flavors. Adding wine too late in the preparation will not allow this to happen and could result in harsh flavors.

If you are a risk-taker in the kitchen and not following a recipe, use the following guideline to get your dishes just right, if you are a newbie, use this guideline to help you understand a recipe and release your inner culinary rebel.

Suggested amounts to add:
Soups – 2 tablespoons per cup
Sauces – 1 tablespoon per cup
Gravies – 2 tablespoons per cup
Stews & Meats – 1/4 cup per pound
Poaching liquid for fish – 1/2 cup per quart

Now that we know the basics of cooking with wine, let’s dive into what wine goes with what dish. This list is not comprehensive, so click the link below to learn more.

THE BASICS

Red Wine: Select a wine with moderate tannins such as a Merlot, Pinot Noir, and a light Cab

White Wine: Your best choice would be a crisp white such as an unoaked Chard and Pinot Grigio or a Sauv Blanc

Dry Wines = Savory

Sweet Wines = Desserts

WINE STYLES

Cab Sauv: Intensity and bold flavors make a Cab Sauv the perfect partner for any red meat.

Chianti: Add this high acidity red blend to marinades, sauces, or classic Italian dishes.

Unoaked Chardonnay: Amp up your cream sauces or gravies.

Marsala: There is one obvious dish which, uses Marsala, but this fortified wine lends itself to any rich, nutty, and earthy dishes.

Merlot: This wine is the in-between wine. It is perfect when a Pinot Noir is too little and Cab Sauv is too much.

Pinot Noir: Works with everything from pork to salmon and it makes chicken sing.

Pinot Grigio: If you want to add a touch of zing to your seafood broths or light pasta dishes reach for a crisp Pinot Grigio.

Riesling: First off make sure it is a dry Riesling before adding it to your creamy chicken or seafood dishes.

Sauv Blanc: If your culinary creativity includes seafood dishes, this is your go-to wine.

Zinfandel: This full-body red can be used in stews and sauces.

Maderia: This sweet fortified with zhoosh up your desserts

 Pro Tip: If you are not a wine drinker, but want to experiment with it, we have a vast selection of small bottles, which means you won’t have any leftovers.

Pizza & Beer

We have learned a lot in the last few weeks, so I thought we should have a little fun today in honor of Pizza and Beer Day on October 10th.

For those that know me know I can pair beer with anything, from Halloween candy to white fluffy clouds in bright blue skies, but what you might not know is that I am picky about pizza toppings. The pairing recommendations in this lesson were discovered through personal experience and extensive research.

Cheese – This stripped-down classic deserves a classic beer! Reach for a crisp lager or a lightly hopped pale ale. These beers will accentuate the saltiness of the cheese while balancing the sweetness of the sauce.

Hawaiian – Since I am firmly in the “pineapple doesn’t belong on pizza” camp, I am relying on others for this pairing. Since this pizza is a little sweet and a little salty you will need a beer that elevates the tropical sweetness of the pineapple but also softens the saltiness of the ham. There is only one beer style that can do both and that is a light fruit ale.

Vegetarian – People who choose to eat vegetarian pizza describe it as an abundance of delicate flavors (I will take their word for it). Even though there are a lot of flavors in a vegetarian pizza, you don’t want your beer to overwhelm them, so the best beer for a slice of veggie delight is a Kolsch.

Now on to pizza I know a thing or two about, those pizzas without fruits or veggies!

Pepperoni – This is a pizza that I would pair with a hop-forward IPA, something that will bring out the spiciness of the meat. While researching this article I did uncover something interesting. A couple of people suggested pairing an American brown ale with a slice of pepperoni. I honestly, would never have thought of this pairing, but it has given me some food for thought.

Meat Lovers – Just as with a pepperoni pizza one can always play it save a grab a pint of your favorite IPA or DIPA (remember high ABV will increase the spiciness of the toppings), to pair with a slice of meat lovers. Another, and more interesting suggestion is a dark smoke beer such as a Rauchbier.

As we have discussed in other pairing lessons, these are merely suggestions, nothing is written in stone. The one thing I learned while researching Beer & Pizza Day is to think outside of the box. Pizza can be a very flavourful and diverse food. A Trappist Dubble pairs with pesto chicken. Wash down a Fully Loaded slice with a Maibock. The combinations are endless.

BONUS PAIRING!

Today is National Fluffernutter Day. For those of you that don’t know what a Fluffernutter is, it is a sandwich of peanut butter and marshmallow fluff squished between two slices of white bread. If I thought I could eat a Fluffernutter (damn, I love that word), I would wash it down with a coffee or milk stout. I know this sounds super sweet but remember the pairing rule of like things go together!

Are Bitters Bitter?

As I was thinking about what to write about this week, I began thinking back on all the lessons I have provided. All the tips and tricks, the recipes, and the history, when I realized I have never discussed bitters. Y’all know how to make a variety of simple syrups and grow your own garnishes, but we have yet to explore the world of bitters.

History time! In 1824 Bitters were born! A German physician working in Venezuela was trying find a cure for stomach maladies and malaria (yes, malaria, you will learn why in a bit). After many attempts he came upon a recipe that worked and he began making Angostura Bitters. These bitters are now a staple for all bartenders and cocktail enthusiasts.

We know when and where they originated, now we need to know what they are.

Cocktail bitters are made from a wide variety of botanical ingredients such as herbs, bark roots, cassia (Chinese cinnamon) citrus peel, nut husks or cinchona bark (this contains quinine which treats... you guessed it, Malaria). A combination of ingredients is added to water and neutral grain alcohol to steep and create a tincture. The alcohol helps amply the botanical flavors. A bottle of bitters can be 35-45% alcohol but since they are used in such miniscule amounts, they are considered non-alcoholic.

Are all bitters bitter?

The short answer is no, but when have I ever given you the short answer? They are called bitters because the ingredients used to make them often give off a strong bitter aroma or flavor. Since they are used to balance the sweetness of a cocktail, the name makes sense.

Bitters will taste different based on the combination of ingredients. The flavor profile can range from bitter orange to herbs to coffee and even cola.

Let us look at the most common styles:

Citrus Bitters – these bitters are made with citrus peel, herbs and burnt sugar. As a cocktail bitter they provide the aroma of marmalade.

Aromatic Bitters – This category covers most cocktails bitters, which are not either citrus or not based. Aromatic bitters use all sorts of botanicals which range from cinnamon to mint to hibiscus to sage. I have even seen celery bitters, which I think are more for cooking than cocktailing, but I could be wrong.

Nut Bitters – This style bitters are new to the market, a provide cocktails with aromas and flavors ranging from coffee, dark chocolate to cola and dark cherry. Nut bitters are one of my favorite styles of bitters because not only to they balance the sweetness of a cocktail they add a warm depth to your drink.

Bitters are like salt in baking, you can’t really taste them, but they elevate your cocktail to a whole new level. The secret to using bitters is to start slow, add one drop at a time. Finding your preferred level for each cocktail is a process of trial and error. My suggestion is to use a dropper, so your dash doesn’t become a splash.

Grenache Day!

We are going to start today’s Libation Learning session by using our imaginations.

Picture if you a will a sun-drenched vineyard where deep purple jewels dangle in bunches among the vibrant green leaves. The warm sun creates a beery-type sweetness with just a touch of black pepper spiciness which creates some of the most delightful wines.

Today we celebrate this wonderful grape and the wine they create for it is Grenache Day! Yes, today we are celebrating a grape, not a wine, but a little purple fruit.

The Grenache grape originates from the Aragon region of northern Spain, where it is known as Granacha. From its roots in Spain, it is also cultivated in Sardinia, Southern France, the San Joaquin Valley of California, and even Australia. It is, in fact, one of the most widely cultivated grapes on the entire planet!

The flavor profile of this grape is outstandingly diverse ranging from raspberry/strawberry with white pepper spice in its early life to an aged wine with notes of leather and tar. While these flavors may sound unappealing to those who are not oenophiles. The diversity of flavors make the Grenache grape ideal for blends or varietals.

Let’s talk about Grenache as a single varietal wine. These wines will appeal to the fruit lover as they showcase flavors reminiscent of a fruit rollup, yes you read that correctly. In some cases, the grape will also impart cinnamon or gingerbread notes. These wines also have a medium acidity and lack harsh tannins (great for those who experience “red wine flush”)

Light Grenache wines should be paired with poultry or pork, salmon, trout, or barbecue. A full bodied Garnacha makes the perfect wine for a special occasion and heavier foods such a roast beef

Here is a recipe that would make a perfect match with any Grenache.

Bacon Wrapped Chicken with Srisacha Maple Sauce

·        2.5 lbs Chicken Breast

·        1 lb Bacon

·        ½ teaspoon paprika

·        3 tablespoon brown sugar

·        ½ teaspoon garlic powder

·        ½ teaspoon onion powder

·        ⅛ teaspoon salt

·        ⅛ teaspoon black pepper

The sauce

·        2 tablespoon sriracha

·        2 tablespoon maple syrup

·        2 tablespoon barbecue sauce (use your favorite)

1.     Cut chicken breast into cubes

2.     Add spices to a bag and shake to combine. Add chicken pieces and shake to coat.

3.     Wrap each piece of chicken in ⅓ to ½ piece of bacon and slide onto a skewer.

4.     Grill on high heat on one side for 3 minutes. Flip, baste and cook for another 3 minutes.

5.     Continue to flip and baste until the bacon is crisp and chicken is cooked to 165°F.

Pour a glass and enjoy!

Pumpkin Spice Love it or Hate It!

Pumpkin Spice became a season in 2003 when coffee powerhouse Starbucks introduced the pumpkin spice latte (PSL). It seems like every year pumpkin spice season gets earlier and earlier and more and more companies are riding the wave of popularity. While pumpkin spice season seems to be growing (500 million PSL have been sold to date) the division between loves and haters also grows.

For the lovers there are endless options from beer and cream liqueur to coffee creamer and cookies. For something a little different may I suggest trying a Pumpkin Old Fashioned.

Pumpkin Old Fashioned

1 1/2 ounces bourbon whiskey

1/2 ounce brandy-based orange liqueur

1 ounce maple syrup

2 tablespoons pumpkin purée

1 dash aromatic bitters

Orange peel, or rosemary sprig, for garnish

Combine the bourbon, orange liqueur, pumpkin puree, maple syrup, and bitters in a cocktail shaker filled with ice.

Shake well and double strain through a fine mesh strainer into a chilled old-fashioned glass filled with fresh ice.

Garnish with an orange peel or rosemary sprig. Serve and enjoy.

TIPS

Give this drink a really good shake for at least 30 seconds to thoroughly mix the ingredients. The maple syrup and pumpkin puree are not as easily mixed as typical cocktail ingredients, so putting a little more effort into it will help.

To ensure a clean drink, it is wise to fine strain this drink. Simply use your normal cocktail strainer and pour through a fine-mesh strainer that's placed over the glass. This should catch any extra pumpkin chunks.

Now for the haters, there is really no way to avoid pumpkin spice season, unless you hide in a blanket fort until peppermint mocha season. Here are some things you can do to embrace autumn without pumpkin spice. Try a winter warmer beer, a mulled wine or a hot apple cider. The Campfire Sling also screams autumn.

Campfire Sling

Ingredients

2 oz rye whiskey
1/4 oz pure maple syrup (grade A Amber is recommended. For a richer version try grade B)
3 dashes chocolate or black walnut bitters
Orange twist with scorched orange oil

Instructions

Add all ingredients to an old fashioned glass with a large piece of ice. Stir thoroughly. Release the oils from the orange zest through a flaming wood pick over the surface of the drink and serve.

Why We Decant Wine

We all have one, but most of us don’t know how to use it (other than to add a decorative flair to your bar or a place to keep corks). The object I am speaking of is the intimidating wine decanter.  

To decant or not decant? Let’s discover the answers together. Before you decant you need to understand why you are decanting and what happens during the process. When done correctly decanting can elevate even the most average wine experience.  

There are two main reasons you decant wine, most commonly still red wines. The first is to separate the clarified wine from the sediment which has formed during aging. The second is oxygen exposure (no Mom, waving your hand over the bottle doesn’t count) which releases certain compounds bound within the bottle. Both reasons affect the perception of flavor, texture, and aroma. 

“Decanting goes back to alchemy, where it was used to describe the process of removing the liquid part of a mixture from the solids,” says Dr, Sacks, associate professor at Cornell University’s school of Department of Food Science. 

Obviously, winemaking has improved since the day of alchemy and today's processes prevent certain solids from forming but getting rid of sediment is always a concern. Sediment by definition is very fine and in wine, it can cause the flavors and expressions to deaden.  

Before you can decant wine you need to prepare the wine itself. If the wine has been jostled or has come out of horizontal storage, it can take up to two days for the sediment to settle to the bottom of the bottle. Yes, two days, I know that sounds extreme, but it will give you the best decanting experience. Once the bottle has rested vertically and all the sediment is at the bottom, you may begin to decant. A tip to ensure you get the least amount of sediment in your decanter is to shine a light where the neck meets the shoulder, and stop pouring the moment you see the wine get cloudy. The amount of wine left in the bottle will vary, but if you prepare the bottle in advance you will reduce the amount of waste. 

The other reason to decant is for oxygen exposure, letting your wine breathe. The main purpose for oxygen exposure is the release of two compounds, carbon dioxide, and hydrogen sulfide. Carbon dioxide can cause wines to be more tannic and this is often considered a fault. Hydrogen sulfide can impart a rotten egg or burn match aroma. A half an hour to an hour in a decanter will release these compounds and allow you to reassess the wine.  

Now that you know how to decant, we need to learn when to stop decanting. Thirty minutes is the minimum decanting time, but the best way to know when the wine is at the perfect expression is to know the wine. You need to know where the wine started to figure out when it is finished. Taste the wine from when it is first opened and throughout the decanting process while asking yourself will more time help the evolution of the flavor and aromas.  

Wow, that was a lot of information, so here is a recap! 

1. Let your bottle rest vertically 

1. Carefully pour the bottle into the decanter stopping when the wine is clouded by sediment 

1. Let the wine breathe. Oxygen exposure helps release carbon dioxide and hydrogen sulfide and this helps with the evolution of the flavors and aromas. 

Grow Your Garnish!

I know autumn is rapidly approaching, and many of us are thinking of harvesting rather than planting. This idea struck me when I recently had a cocktail garnished with a sprig of thyme.  

We all know about using fresh herbs for cooking, but have you heard about herbs to help elevate your cocktail game? That’s right you can grow herbs that can be used in syrups, infusions, and of course as garnishes. This is gardening I can get behind! 

The most popular cocktail herb comes as no surprise, mint. It is the principal flavor in Mojitos and Juleps. What you might not know is that there are over eight varieties that can be used in cocktails. These varieties include the usual suspects; peppermint, spearmint, and mojito mint. While doing my research I found three very interesting varieties, chocolate, ginger, and Yerba Buena. 

1. Chocolate mint has the aroma of chocolate but a light citrus flavor. Use it in a Chocolate Mint Mojito. 

1. Ginger mint has similar mint flavors but finishes with a spicy ginger kick. I would use this in a simple syrup or a vodka infusion for the Ginger Mint Lemonade cocktail. 

1. Yerba Buena, I added this one because I love the name, it is Spanish for good herb! It also grows wild from Alaska to California. The flavor of Yerba Buena pairs perfectly with tequila and ginger beer. 

Next up is basil. I am sure most of us are comfortable using basil in cooking but it is becoming more common in cocktails. There are six varieties, which are popular in cocktails, these are the three I found most interesting. 

1. Christmas basil has a unique fruity mulled wine aroma. I would add this to Sangria or a hot tea cocktail. 

1. Napoletano basil beyond being fun to say has a slightly spicy, anise flavor. This would be a great addition to a negroni or a spritz. 

1. Dark opal basil is the most popular cocktail basil due to its dramatic color, it makes a beautiful garnish. It has a milder flavor than standard basil with hints of cinnamon, anise, mint, and cloves. Infuse it in gin to make an outstanding Gimlet.  

Oregano is known for its uses in Greek cooking and pizza sauce but it can also be used in select cocktails. Be careful what you use oregano in as the flavor is quite powerful. 

1. Hopleys or Purple Oregano has a milder oregano flavor which makes it a welcomed addition to a Caesar or Bloody Mary. 

1. Mexican Oregano (sometimes referred to as Mexican Mint) has citrus and licorice flavors which would level up any tequila cocktail. 

On to the herb that inspired this blog, thyme. As with all the herbs we have explored there are certain varieties of thyme which are best suited for cocktails. 

1. Orange Balsam Thyme has a strong orange scent and flavor which will take your Old Fashioned or Manhattan from ordinary to sublime. 

1. Caraway Thyme has the aroma and slight flavor of caraway. It makes an amazing addition to any Aquavit cocktail such as a Midnight Sunshine. 

The final herb I want to mention is Shiso. I had never heard of this before, but I don’t frequent sushi bars. This herb imparts a spicy cinnamon note which I would use in whisky cocktails or anything that uses Angostura Bitters. 

As you can see there is a lot of things to think about when planning a cocktail herb garden, which is why I writing about it now. What flavors do you enjoy? What cocktails do you make most often? What new flavors do you want to explore? 

If you want to get started before next spring here are some tips for an indoor herb garden. 

1. Herbs like full sun, so placement is important, think south-facing window. 

1. Choose wisely not all herbs grow indoors. Save your basil for outdoors; the rest of the cocktail herbs will thrive inside. 

1. Herbs need good drainage. Add gravel to the bottom of the pot for extra drainage. 

1. Don’t overwater. Too much water is enemy number one for herbs. 

1. Fertilize weekly with diluted liquid fertilizer. 

1. Use them or lose them! Clipping herbs encourages growth and creates scrumptious cocktails. 

Hip Hip Hooray Yesterday was IPA Day!

India Pale Ale were widespread in England as early as 1815, their popularity grew once they were exported to India and beyond. So, what exactly is an IPA? IPAs were much more bitter and higher in alcohol than other beers made at this time.

So instead of having a history lesson today, I thought we should explore the vast world of IPAs, so that maybe, just maybe, you can find one you like. Please keep in mind that not all IPAs are bitter nor are they all high in alcohol.

To help you understand the world of IPAs, let start this the basic vocabulary:

Dry-Hopped – This is the process of steeping hops in fermenting beer, instead of adding them to the boil. This process creates amazing aromas while amplifying the flavor of the hop used (fruity, piney, candy, sweet). Dry Hopping makes the beer smell amazing without adding any bitterness.

Fresh-Hopped: You guys are smart, so I am sure you figured out that Fresh-hopped is the opposite of Dry-hopped. To qualify as a Fresh-hopped IPA, the hops must be harvested, travel to the brewery, and be added to the boil in under 24 hours. These beers go by other names such as Wet-hopped or Harvest Ales. Drink these brews fresh to experience the intense, fresh hop taste.

Single-Hopped: Most beers are a combination of hops for the same reasons you use multiple spices in a marinade. A single-hopped IPA highlights one hop variety and there are oh so many varieties and flavor profiles.

Styles

British IPA (the Original) - British IPAs are malty, bitter, and one-noted. They aren’t the most popular style today, but it’s important to know one when you see it. These are best consumed on some kind of a cliff with sea mist spraying in your face.

West Coast IPA (Balanced Bitterness) West Coast IPAs started the North American IPA revolution by exploring the rowdy, bold flavors of hops. West Coast IPAs are bitter but not as bitter as their British cousin.

New England IPA (The IPA for the “I don’t like an IPA” crowd) Juicy, Hazy or NEIPA, what every you want to call them, these are the IPAs with fruity notes and floral aromas.

Double/Imperial (DIPA) – These are the heavy hitters! These IPA’s have a higher hop concentration and to balance all that hoppy bitterness, more malt needs to be used and more malt means more alcohol.  DIPA’s run at 7% and higher. If the ABV runs over 10%, you have now entered the world of Triple IPAs. Consume with caution as many of these brews are so well balanced, they are very easy to drink, and one may taste like two.

Session (ISA – India Session Ale) – These would be the opposite of a DIPA!  Session IPA’s fall between 4 – 5%. With, lower alcohol comes with a thinner body which makes these beers very drinkable, some might even say crushable.

Black IPA (The Dark One) – Black IPAs are one of the newcomers to the scene are are also known as Cascadian Dark Ales or CDAs. These brews are bitter like a North West IPA but boast a dark hue due to the roasted malts used.

Milkshake IPA (A Milkshake what?) – In the simplest terms a Milkshake IPA is a NEIPA brewed with milk sugar and fruit. Combine these ingredients and a juicy NEIPA and the beer takes on a smooth and delightful mouthfeel, similar to the sensation you get from a milk stout.

Yes, I know there are many other IPAs, such as Sour IPA, Belgian IPA, Smoothie IPA, Brut IPA, the list goes on and on and I only have limited space to babble. I hope this information will help you find an enjoyable IPA, but if not, today is International Beer Day, so grab your favorite brew and raise it high to celebrate all beers from around the world!

 Well-heeled Libationist

Move Over Mimosas: Better Brunch Beverages

Today we are going to learn about some new Brunch Beverages, but before we can learn about cocktails we must have a Libation Learning session. You guessed it, we are going to learn about that trendy weekend meal, we all love to indulge in.

The etymology of the word itself is pretty obvious, it is the combination of breakfast and lunch and is usually served between 11 a.m. and 2 p.m  (a little known fact that if the meal is served after the noon hour is it called Blunch).  Brunch usually includes alcohol on its menu. What may shock you is that this word came into use in 1895, that’s right people have been brunching for 126 years.

We know how the word was formed, but why was this meal invented and who is the genius that invented it?

We can all thank English author Guy Beringer and his hangover for brunch. He first proposed this crazy idea in his 1895 essay “Brunch: A Plea”. He wrote about this new meal in defense of himself and other Saturday night rabble-rousers, who may awake with a hangover. He felt that instead of waking these people early and serving them heavy spreads of meat pies and the like that a combination meal of lighter fare would be the ideal compromise. Brunch is a meal that should be shared with friends that you can regale with your tales of debauchery from the night before and if you need a hair-of-the-dog cocktail with your meal no one will judge, probably because they need one as well.

“The world would be kinder and more charitable if my brief were successful. To begin with, Brunch is a hospitable meal; breakfast is not. Eggs and bacon are adapted to solitude; they are consoling, but not exhilarating. They do not stimulate conversation. Brunch, on the contrary, is cheerful, sociable, and inciting. It is talk-compelling. It puts you in a good temper; it makes you satisfied with yourself and your fellow-beings. It sweeps away the worries and cobwebs of the week. The advantages of the suggested innovation are, in short, without number, and I submit it is fully time that the old régime of Sunday breakfast made room for the "new course" of Sunday Brunch.” Guy Beringer

Toast & Marmalade

1½ parts Bourbon

¼ part Scotch whisky liqueur

½ part Honey syrup

½ part Lemon juice

1 tsp Marmalade

2 dashes Wild Life Black Walnut Bitters

Vigorously shake all ingredients with ice, you may need a little extra violence to ensure that the marmalade is sufficiently incorporated in the mix. Strain into an ice-filled short glass.

Breakfast Bramble

1 ½ parts Gin

¾ parts Blackberry Liqueur

1 ½ tbsp stone fruit jam

1 tbsp plain Greek yogurt

½ part fresh lemon juice

Combine all the ingredients in a shaker with ice. Shake and strain into a glass with fresh crushed ice and garnish.

The Well-Heeled Libationist

The Perfect Spritz

The Aperol Spritz is one the easiest cocktails to make, but more often than not something goes terribly wrong. Today you are going to learn how to make the perfect Spritz, one that is not too sweet and has the perfect amount of fizz. The best way to ensure you have the perfect Spritz is to follow the classic recipe (do not “batch” these, it is a cocktail, not a punch) and pay attention to the ingredients you select. 

That is the classic recipe? It is 3-2-1! Three parts Prosecco, two parts Aperol and one part soda water. I told you it was easy. 

Let’s start with the star of the show, Aperol! Aperol is a century-old Italian sweet orange aperitif first made in 1919 by Luigi and Silvio Barbier. Don’t confuse Aperol for its much older and more herbaceous cousin Campari which was first made in 1860. (I knew I could sneak in a history lesson). 

Now that we know that star of the show, let’s move on to the BUBBLES! Prosecco comes in two levels of bubbliness. Frizzante which means “gently fizzy” and Spumante which has a more robust level of fizz, much akin to Champagne. To make the perfect Spritz I would recommend you select a Brut/Dry Spumante Prosecco. This style of Prosecco will balance nicely with the higher sugar content of Aperol. 

The third and final ingredient, soda water. Soda water, over mineral water, is the preferred mixer for Spritz and most cocktails for two reasons. The first is the level of carbonation, remember it is all about the bubbles. The second reason is the slight acidity present in carbonated water, this will help create a balance in your cocktail. If you have a Soda Stream, this is ideal because you can control the level of carbonation, if not, please select your favorite canned soda water. Canned soda water is best for cocktails as it doesn’t go flat, unlike a two-liter bottle. 

I know I tend to ramble, so here is a recap! 

1. Less is more! Build this cocktail in a small white wine glass or a large rocks glass over a limited amount of ice. 

2. 3-2-1 formula. 

3. The bubbles matter!  

4. Chill all the fizzy ingredients and keep them cold. 

5. Aperol and other Italian aperitivos may taste bitter but they are sweeter than you think, keep the balance with a dry Prosecco or other sparkling wine. 

Cento di questi giorni