Was in Venice recently and learned about Select—described as something between bitter Campari and sweet orangey Aperol, but to me was extremely close to Campari. The slight differences: Select was created in 1920 in Venice (not Milan, where Campari is from), has 17.5% alcohol (not Campari’s 24.5%), and is a proprietary blend of 30 botanicals like juniper and rhubarb which … Continue reading
In Etna, they produce spumante that has notes of lime pith than volcanic minerality. Sales have increased with the rise of the spritz—they currently make up 33% of all Etna sales in the US. I think I helped the domestic sales while I was there, as I drank Campari spritzes every day at aperitivo. Given spumante … Continue reading
Or did it ever end? With the ridiculous explosion of Aperol spritzes forming seas of orange in piazzas and bars worldwide, these all-in-one Almare Spritz cocktails are fantastic to have on hand. Comes in three flavors: Classico is your typical Aperol style with lots of bittersweet orange; Hugo which has very pretty elderflower in it; and our … Continue reading
Love me some Aperol spritz, but every once in a while you need an alternative and the Hugo fits the bill on hot summer days. Invented in 2005 in Northern Italy, it’s light and floral with lots of effervescence from the Prosecco bubbles. And, super simple to make! 1 ounce Elderflower syrup or liqueur like St. Germain … Continue reading
