Food & Wine USA_The Italian Table 2019

Venetian Spritz

TOTAL 5 MIN; MAKES 1 DRINK

Tender, sweet, and buttery,

Italian Castelvetrano olives

are an ideal garnish for

this sweet-bitter aperitivo.

Their gentle brininess pairs

beautifully with the traditional

orange-scented drink.

1 oz. Aperol

1 oz. Campari

Ice

2 oz. Prosecco

2 oz. club soda

Orange slice and

Castelvetrano olive,

for garnish

Pour Aperol and Campari into

an ice-fi lled wineglass. Top

with Prosecco and club soda.

Garnish with an orange slice

and olive. —F&W

Negroni and Tonic

TOTAL 5 MIN; MAKES 1 DRINK

This twist on a gin and tonic

gets a bitter kick from

Campari and grapefruit peel.

Ice

1 oz. Jack Rudy Classic

Tonic Syrup

1 / 2 oz. gin

1 / 2 oz. sweet vermouth

1 / 2 oz. Campari

Soda water

1 large strip of grapefruit

zest, for garnish

Fill a chilled collins glass with

ice. Add tonic syrup, gin,

vermouth, and Campari and

stir well. Top with soda water,

garnish with grapefruit zest,

and serve. —BROOKS REITZ

Prosecco-Saba

Cocktail

TOTAL 2 MIN; MAKES 1 DRINK

This tart Italian cocktail—

comprised of just two

ingredients—can be mixed

before serving or served

as a layered drink for guests

to stir themselves.

1 tsp. saba (see Note)

About 4 oz. Prosecco,

chilled

Pour the saba into a fl ute.

Carefully add the Prosecco

without disturbing the saba.

Stir in the saba just before

drinking. —F&W

NOTE Saba, the Italian

condiment made from

reduced grape must, is

available at specialty food

stores and by mail order.

Italian Spritz Punch

ACTIVE 10 MIN; TOTAL 4 HR
10 MIN; SERVES 20

Agostino Perrone, head
mixologist at London’s
luxurious Connaught Bar,
created this simple sparkling
punch. “It would be a great
aperitif for a large dinner
party,” says mixologist Wayne
Collins; he recommends
serving it in teacups.

16 oz. Galliano (Italian
herbal liqueur)

1 750-ml. bottle Aperol
(bitter orange Italian
aperitif)

3 750-ml. bottles chilled
Prosecco

Ice, preferably 1 large
block

2 sliced oranges, 2 sliced
lemons, and^1 / 2 pt.
raspberries, for garnish

1. In a punch bowl, combine
   the Galliano and Aperol and
   refrigerate until chilled, about
   4 hours.


2. Gently stir in the Prosecco.
   Add the ice and garnish
   with the oranges, lemons,
   and raspberries.
   —WAYN E C O LLI N S

Classic Italian Cocktails

u

ITALIAN

SPRITZ

PUNCH