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This Venetian twist on a Bicicletta - The Vaporetto 🚤
It’s #spritzszn so today we’re making some with my friends at bonterra. Unlike a Bicicletta, this one will use a base of Bonterra’s Rosé, which uses 100% certified organic grapes that give this wine a dry, crisp but fruity palate with an acidic finish. The addition of Cappelletti enhances the grapefruit notes in this wine and is accentuated by the hint of Meyer lemon in the soda water.
It’s light, refreshing and very crushable.
Cheers y’all!
You’ve heard the term teeny tiny, but have you heard the term… 🍸🤏🏾
Read MoreYou asked for more Paloma riffs, I gotchu!
This one subs the traditional salt rim with olive brine and it works SO well with the grapefruit in this recipe. Saline and aperitivos rend to accentuate the citrus notes and in this case, it brings out some of the grapefruit in Salers. Hope yall enjoy this one, it’d be a good one to batch.
Ooooh… stunninnnnnn….
If you’ve never put olives in your Spritz, you’re missing out. I want to show y’all the versatility of luxardousa’s Bitter Bianco by using it in classic, aperitivo-forward cocktails such as a traditional spritz. Since the Bitter Bianco is crystal clear and free from artificial dyes/colors, it provides for a gorgeous and unique experience that you and your guests are sure to enjoy. If you’ve never had a Bianco Venetian Spritz, its has notes of bitter citrus and a bright/fruity finish, try this one out!
HandcraftAfterDark | Episode 3: White Venetian
I’m a sucker for a Negroni with a couple dashes of saline but have you ever tried it with olive brine? Its a match made in heaven.
Here’s the third episode of Handcraft After Dark. In this series, I’ll feature some of my favorite night caps and maybe even some recipes that YOU recommend. Here’s the catch: they always have to be stirred and must contain 4 or less ingredients (not including the garnish).
This video series will be no-frills, quick, easy, and straightforward recipes that you can make in less than 5 minutes. Have a favorite recipe that fits the description above? Let me know in the comments section.
MSG gets a bad rap, but don’t let it scare you from making this 🍸
MSG or Mono-sodium Glutamate has been widely used in cooking for centuries, but did you know it can be naturally derived as well? This compound is found in every day food such as mushrooms, tomatoes, meat and many other vegetables. There’s nothing scary or dangerous about this ingredient, just like anything else… when used in moderation. MSG is important in cooking since it provides that ‘5th’ flavor profile - UMAMI.
“What does umami taste like?” - you (probably)
Umami is the savory or meaty taste of foods. It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate.
What can I say, I’m a sucker for olives in my spritz.
Read MoreHere’s to my ongoing obsession with trying to make a clear Negroni using new ingredients. This is a cross between a Venetian Spritz (as seen in “Spritz!” by @taliabaiocchi / @lesliepariseau) and a traditional Negroni. Just that slight salinity from the brine really balances this cocktail out. Recipe below!
What can I say, I’m a sucker for olive brine in my bittersweet cocktails.
Read MoreA home bar standard and favorite, the Dirty Martini. This recipe is perfect and provides the perfect balance.
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