How to Make an APEROL SPRITZ

The APEROL SPRITZ
Italy’s Hottest Cocktail
aka
APERTIVO

  
The Aperol Spritz is Super Hot! No, not hot, as in temperature wise, but
hot as in popular. It’s the drink of the moment. A drink I’ve known of since my
first exploratory trip to Venice, to do research on Venetian Wine Bars (Bacaro) of
which I was planning on and did open in New York’s Greenwich Village.
It was at a Bacaro (Venetian Wine Bar) in Venice that I had my first Spritz.
Venice is where these refreshing Italian drinks were invented and it was
in Venice that I had my first some 20 years ago, a good 15 years before most 
Americans ever heard of them. Same thing with me and the Negroni, which
I discovered and have been drinking since 1985, my first of many wonderful
trips to my ancestral Motherland, Italy.
Anyway, fast forward to 2105. I just came back from Capri & The Amalfi Coast
in Italy. I had a wonderful time; swimming in the waters surround Capri everyday
before going back to my hotel to take a shower and little nap before going out for the evening.
Going out at night? I’d go out to a wonderful meal each night, but before going
to my favorite restaurant I’d stop off at Bar Tiberius or Caffe da Alberto at the
Piazza Umberto for a little apertivo before dinner. Such fun sitting at a outdoor table
at Bar Tiberius as I did way back in 1988 and having a nice refreshing drink in the lively
Piazza Umberto before moving on to dinner. Back in 88 I had a daily ritual of getting up, having a lovely Italian breakfast of Cappuccino, Cornetto, fresh Blood Orange Juice, and Yoghurt before heading for one of Capri’s gorgeous beaches and a day of swimming and relaxing on the lovely Mediterranean Sea. What’s better than that?
PIAZZA UMBERTO
CAPRI
By NIGHT
I’d swim for a couple hours in the morning, then go to a nearby restaurant or caffe for a little lunch, then back to the beach to late afternoon, before hopping on the little local bus up to the Piazza Umberto, Capri’s most popular piazza of all.
I’d then meet up with some friends for a drink or two before heading back to my hotel 
(La Toasca) for a little nap, and then back to Bar Tiberius for another operative before dinner, and after dinner it was on to the bar at the Palma Hotel for drinks and good times with friends.
Oh what a life?
That’s the story of; Me, Capri, and My Campari, Granita, or a nice refreshing
Aperol Spritz … Basta!
HOW to MAKE ONE

INGREDIENTS :

3 ounces PROSECCO
2 ounces APEROL
1 ounce CLUB SODA
1 Slice of ORNAGE
ICE
1. Fill a nice clear GLASS 3/4 full with ICE
2. Add a slice of ORNGE
3.  Add PROSECCO
4.  Add APEROL
5.  Add CLUB SODA
6. Stir
7. Serve
8. ENJOY !!!


APEROL


 Screen Shot 2015-06-20 at 12.48.16 PM



PROSECCO








A SLICE of ORANGE
.




A SPLASH of CLUB SODA
.






VOILA !!!!



An APEROL SPRITZ !
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LEARN HOW to MAKE The PERFECT NEGRONI
.
RECIPE in SUNDAY SAUCE
by Daniel Bellino-Zwicke


MAKE a CAMPARI SPRITZ
a
CAMPARI & SODA




With CAMPARI




DSC01506

My APEROL SPRITZ
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The NEGRONI COCKTAIL

THE
NEGRONI
 
    The Negroni? A question? A question to
some? Most of America probably. Many so-called sophisticates have been
drinking this “The Negroni” quite a bit in the past 4 years or so. The truly
sophisticated, worldly folks have known about them far longer. Me? I’ve been
drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been
drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the
Summer of 1985. Rome, “The Eternal City” is where I had my first, on that
marvelous first trip to Bella Italia. I was quite a young man, and that trip
was completely magical, discovering real Italian “Italian Food” for the very
first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di
Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh
Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San
Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum,
The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and
so much more. Yes the trip was magical. It was magical hanging out at a Bar in
the Piazza Popolo drinking my first Campari, and that first of a thousand
Negroni’s, or more. Many American’s are just discov-ering its charms,
“me and the Negroni,” we go way back; in
Rome, Venice, Capri, Positano, Capri, Verona, Bologna, I’ve had Negroni’s all
over. And many in New York in restaurants and bars all over Manhattan, and
Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly
in New York, at my buddy Pat Parotta’s house in Staten Island. Pat pours an
awesome Negroni, better than any bartender in the city. He makes them with love
and when I go to one of his wonderful little dinner parties, that’s the first
thing I have. It’s tradition for us now. Leaving my house in Greenwich Village,
I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry
Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous
Lady Liberty (The Statue of Liberty) along the way.  I get off the ferry. Pat picks me up at the
terminal on the Staten Island side. We go to house, and I’m not through the
door two minutes and he’s mixing up a nice one. A Negroni that is! Well 2 that
is, one for me, and a Negroni for himself. We drink great Italian Wine at those
dinner parties, and some of Pat’s tasty food. But we always start it off with
our ritualistic Negroni’s alla Patty
“P” and you should too.
 .
.
THE NEGRONI
Basic Recipe:
 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange
1. Fill a Rocks-Glass or Highball Glass with Ice.
2)  Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.
Note: Orsen Wells after discovering the Negroni
while writing a screenplay in Rome, wrote in a correspon-dence back home that
he had discovered a delightful Italian Cocktail, “The Negroni.” Welles stated,
“It is made of Bitter Campari which is good for the liver, and of Gin which is bad.
The two balance each other out.”
 
 
 
 
photo Daniel Bellino-Zwicke
 
 THE BELLINO NEGRONI
    For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal
parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with
ice, and garnished with an Orange Peel.

    For the most perfectly balanced Negroni, I put in slightly less Campari  (3/4 oz.), 

¾ ounce of Gin, a little more

Sweet Vermouth with 1 ¼ ounces, over Ice,
add  a tiny spalsh of Club Soda
and Garnish with a good  size  piece of Orange. Voila! The Perfect Negroni. Enjoy!
 
 
 
THE NEGRONI is Excerpted From Daniel Bellino-Zwicke ‘s  SUNDAY SAUCE
 
 
 
 

The NEGRONI Cocktail

NEGRONI

NEGRONI

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher “Sophisticate” ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.
by Daniel Bellino Zwicke
ITALIAN MEAT GRAVY

SUNDAY SAUCE alla CLEMENZA