A little easter egg is that there's a color chart in the back of the aperol label so you get your spritz dilution just right. I just happened to notice it the other day.
@@buschachaAperol bottles have a picture of 3 spritzes on the back of the label, one that’s too strong, one not strong enough and one that’s just right…the color is the clue
Anders! You have inspired me to make a new spritz. So here we go & enjoy to whoever makes this. I call this the Raspberry Zinger Spritz. 1oz of homemade raspberry syrup, 1.5oz of St. Germain, 6-8 fresh mint leaves. Muddle. Add 4oz of dry Prosecco, ton of pebble ice & top off with club soda, a mint sprig and a splash of fresh lemon juice. Mix to combine. Enjoy!
Little tip: if you can get Select, an aperitivo/amaro from Venice, where you are, try that in your spritz instead of Aperol. This is called a Venetian Spritz. Imho Select is a bit more refined and complex than Aperol, also less sweet but also a bit less bitter. It also turn the drink a really beautiful red instead of the orange of Aperol. Surprisingly, the standard garnish for this one is a large green olive, which actually gives it a nice briny touch. If you do not like it, you can use Orange of course.
In Austria, elderflower syrup is readily available in every supermarket (and it is also quite easy to make at home). I can only recommend doing your own syrup and make your Hugo with that instead of the liquor... just skip the soda and add more sparkling wine. Easy syrup recipe: take a liter of simple syrup, one lemon, 20 grams of citric acid and 10 elderflower umbels, mix them up and leave them for a few days. If you plant an elderflower bush, you will also have berries in autumn which are great for juice (I could imagine a nice bramble-like cocktail with that juice) and desserts.
In Austria (at least the area where I'm from), a Hugo is usually a Spritz made with equal parts white wine and sparkling water, and some elderflower syrup (which, as another commenter mentioned, is very common here).
Not a Spritz, but one of my favorite summer Aperitifs is the Aperol Schumann‘s. Equal parts Aperol, lemon juice and orange juice, shaken and served over ice. Delicious!
Lambrusco spritz has been my go to this summer 1 ½ ounces amaro, such as Averna, Montenegro, or Nonino ½ ounce fresh grapefruit juice 3 ounces dry or off dry Lambrusco 1 ounce sparkling water, to top 1 grapefruit wedge
I actaually just had a Limoncello Spritz with my "italian" grandma just before watching this video. We always use Tonic water instead of Soda water for a bit more bitterness and tartness. Kinda funny how the Hugo is the trendy drink this year in America, while it was the trendey drink here in Germany 5-6 years ago. I fondly remember making tons of them in my first bartending side jobs back then. How time flies^^
4:47 as far as I know the actual Hugo recipe called for lemon balm or melissa which makes sense since this is a drink from the alpine region. And I do think it really benefits from the freshness of these herbs. When I'm just using mint I tend to add a little splash of lemon juice or add a zest of lemon to brighten thinks up a little.
Fun video. Nice home! The Baratza coffee grinder on your counter adds loads of credibility to your persona, IMO. Great choice. Those look like tasty beverages. My favorite "spritz" is Weller Green rocks with a splash of fresh soda and a lemon twist. Suits my needs when the "feels like" temp here in central Kansas is 121.3 F. THANKS ANDERS!
Anders I love all 3 spritzes very much! I think the Aperol Spritz is my consistent favourite but I would be thrilled if any of these beauties were served at a friend's gathering or any gathering at all!! Delicious!! The Hugo and Fino Spritzes are fabulous!! Okay now I am debating which is my favourite again!! They may all be equal favourites! I think they are! It's hard not to go to the Fino Spritz! So good! By the way on the subject of dogs and loving ice, I had a Newf who loved ice - huge understatement! Humphrey was so smart that he figured out how to get his paw up to the automatic ice maker button on the fridge and would regularly hit it until we worked with him not to do that! Ice would be all over the kitchen floor!! But he was so adorable! I always had to laugh! Cheers! Have a terrific weekend!! 🙂
Thx Anders. Hugo Spritz is amazing. I discover it this summer in Italy and I really like it. But my favorite is Cynar Spritz. Love so much this amaro. Can you present it and propose us a cocktail with it ? 🤷♂️ Thx 😘
Educational and entertaining as always! It was fun to have the whole video done in your home, especially with the extra Freyja screen time. Love the caj vibes 💕
A few weeks ago, I made a Mamajuana spritz. It’s not the prettiest because mamajuana is brownish, but it is tasty. Note: mamajuana is not me misspelling marijuana. It’s a homemade potable bitters drink from the Dominican Republic made from aged rum, red wine, honey, and a whole bunch of herbs, barks, and roots that are mostly native to the island. It’s great on its own, but a little bubbly wine to sweeten and lighten it up was awesome!
Very timely guys! the mic's were just fine - I know its challenging to switch up the venue. Great show, always gives me a laugh and is relaxing or .. casual .. cahjj :)
A cool twist on the Aperol is to put in a grapefruit instead of an orange. It will change the taste just the tiniest bit, but it's actually a little bit better! Try it sometime.
Just noticed Brooklinen is having a sale on bedding right now! I love my sheets z from Brooklinen! If you want to check them out, shop the sale at bit.ly/BrooklinenAnders
I miss the woodgrain a little but like the somewhat less formal conversation...also nice to think that you all are comfortable in filming and not sweating it out for our sake. Comfort resonates even from afar, cheers and stay thirsty family🍹
Here in north Italy the Spritz is almost a religion! I am pleased also in America it is appreciated. I think the "tradizional" recipe is with equal parts of Select, prosecco and sparklong water, but Aperol is more common and i prefer to use more prosecco, just as you did in the video
Thanks for inviting us into your kitchen. I am using the Aperol template with some passion fruit liqueur. After I tried yours of course. So the passion fruit has an unfair advantage.
I think you're even funnier at home than at your bar. The little rap at the end had me cracking up. My go-to spritzers which are strictly speaking probably not spritzes are Campari Soda (with a dash of Red vermouth) and a Mint Spritzer with homemade Mint Liqueur and homemade soda water. Cheers.
Funny that the Hugo is considered the summer drink in 2023. I remeber that in Germany at least, before Covid, Hugo was everywhere. Then it got completely overtaken by the Aperol Spritz. I was on several weddings in the last 2 years and all of them had orange as color theme xD it was ridicolous. I hope Campari Spritzes are the next big thing. Aperol is too sweet for me.
Hi Anders…I love the change of scenery…your kitchen looks amazing…..and the audio was just fine!👏👏👏…I love me some “Aperol spritz”❤️❤️..your cocktails, as always, are beautifully presented!👌👌. Enjoy your weekend and STAY COOL😁😁
I had my first Aperol Spritz in Lugano Switzerland. Lovely memories. I like to make mine with a super dry bubbly wine though instead of prosecco. Its a million degrees here in AZ, so perfect spritz weather!
I've driked more Spritz than any other cocktails since Aperol and Hugo are the most popular drinks here in Italy alongside Negroni and man lemme tell you there's a good reason for it, tho I never tried the Fino one defenetley going to fix that.
America's test kitchens perfect Thanksgiving cocktail, that compliments a traditional turkey meal, was an almost spritz. 1 ounce Elderflower liqueur 0.5 ounce sweet vermouth 0.5 ounce aperol added to presecco. No water or ice as it is a winter cocktail, but it should work as a spritz.
Love your videos, Anders! Really good cocktails of entertainment and education 😉 PS: Currently I'm enjoying the most simple, yet very refreshing spritzer I know: 2 parts white wine (Chardonnay, in my case) with 1 part soda water in a glass filled with ice 🥃😎
My favorite spritz is one that I initially got in Venice when traveling. It breaks this spritz template in all sorts of ways but it does have the same "feel" as the others. It's called a spritz bianco and is basically a white wine spritzer. Probably about 50/50 white wine and sparkling water, a lemon wheel and a single olive. While I dn't really like olives I think the slight salt the brine brings to the drink elevates it a fair bit, the lemon brightens it up and it's an all round perfect summer sipper. I also like it for fact that as it is fairly low alcohol compared to other spritz drinks you can down quite a few on a hot day without getting rascally drunk.
Try it with Galliano as the liqueur. Or try it with Creme de cacao. The Cacao is more delicate in flavour, so use a nice dry champagne. Maybe Veuve Clicquot? The Galliano is stronger, so a nice Prosecco does work nicely.
You are a magician. This morning I saw an Aperol Sptriz ad and thought: 'I think I might be ready to make that'. And boom! New Anders video. Now I can learn to make one in the most fun way possible. Thank you, as always!
And here is the European version of the Hugo: I use Elderflower syrup (for example from d'Arbo), plus fresh lime juice. You can change the ratio to your taste - more sweetness (syrup) or more fruity punch (lime juice). Add ice and stir, the syrup is very oily and doesn't mix so easily. Then add bubbly wine (in Germany we call it Sekt), plus bubbly water. And of course the mint as you described it. And a lime wheel. This is even lower on ABV and you can drink LOTS of it. Cheers!
"This... I like... Why... Because it's good! 🎉😂😅 🎉Awesome! Definitely like tge sound of that Fino Spritz. It's blazing hot here in Taipei. I'm gonna mix one up this afternoon. Cheers!
My personal favorite is a Campari Spritz. (1) I just love Campari, but (2) I find that it's more appropriately balanced for my taste vs. the similar Aperol version (which I find too sweet).
Spaghett recipe I discovered this summer and is wonderful on a budget. 1.5 oz of aperol .5 oz of lemon or lime juice 1-12 oz beer south as Miller high life or Coors Works great with PBR too!! I will say that lime taste’s better with Miller products and the lemon works best with Coors products. If your using PBR either is amazingly great! 🥂🥃
Spritzes are perfect drinks in summer, I am always on the lookout to invent various recipes, starting from the classic ones! Many combinations of liqueur, vermouth and sparkling wine are possible. I rarely add soda. I like using Jagermeister as the liqueur in the recipe. And I like spritzes with rose sparkling wine the best! Cheers and thank you for the nice presentation!
Mmmm Spritzes! Enjoyed Hugo spritzes in Paris and in Italy it was the Italicus spritz. I also love doing it with either sweet vermouth or Cocchi Americano. Yum!
Love your videos as always Anders. Not sure which one I'll make but currently I don't have enough at home to make any of the ones you did. I'll keep an eye out in the comments for other spritzes!
Think the sound is pretty dang good for being in new environment. Love the second camera angle and you trying to work around dog at your feet and all the gear in your kitchen!
Your Spritz looks better than many others I see everyday here in Italy, Good Job! Some bars here use to put an Olive in the aperol spritz, if you like cocktails olive it’s a very nice touch. Also, as I know you’re in love with Campari, try to make a Campari spritz, very popular here in Italy. Favourite of mine is a mix of Campari (1oz) and aperol (1oz), absolutely outstanding, you get the brightness of the orange and the bitterness from Campari. Sooo good. Happy Summer’s end to everyone and always remember that Spritzes are NOT cocktails and they are mente to be drink before dinner. Cheers 🥂
I had 3 Aperol spritzes the first time I tried it because it was so tasty. I’m looking forward to trying the variations and I’ll try to restrain myself from having 6. Thank you!
The fino spritz, minus the sherry, is something I made a couple of weeks ago lol I used a 1.5oz of maraschino with the prosecco & topped with topo chico! I’m going to have to use the sherry next time! Thanks always for all you share, Anders!
Thanks Anders! Gonna definitely try the Fino spritz. In the recipe above you got the ml wrong, though (it’s right in the video) 1/2 oz is 15ml not 7.5… I really love the Select Bitter for spritzes. It’s more bitter than Aperol and fruitier than Campari. Another one that’s even harder to find but also delicious is Etna Bitter…
Hey anders, I finally restarted my journey and im back in the bar, the experience has been great so far so i am looking forward to it, ofc at times i have to return to your videos for ideas, let me know if you have made any new creations please share as always. 🍻 cheers
I've been looking for a good hugo recipe, and this is it. Thank you! Also, after a couple of them I got creative and added 1/4 oz of creme de violette, and I think it works! I'd be honored if you'd try it and let me know what you think.
I love an aperol spritz. My adulterated more orange-y spec: 0.25 oz Cointreau 2 oz Aperol 4 oz dry sparkling wine Orange wheel My friend says it’s the best aperol spritz she’s had. 😉
Hey Anders, I’m a college student constantly coming on to bottles of truly terrible alcohol, would love if you could do a video on cocktails to make with bad alcohol. Would probably do super well too
Excellent, Anders & Azusa! Besides the recipes I really like the humor of your videos! 😊 My latest Spritz idea was to replace the Aperol with an Italian liqueur called Ratafia (not to be confused with the Spanish amaro of the same name) and add 0.5 oz of lemon juice. Slightly in the sweet hemisphere, but not too much and countered with some light bitterness, since Ratafia is an amaro after all... 😉 Cheers, keep up the great work! ❤️
St Germain Spritz works wonderfully with cucumber instead of mint Other ideas that work well with our guests : Italicus Spritz, Limoncello Spritz. Still working on a solid version with Mandarine Napoleon but we are not there yet.
A little easter egg is that there's a color chart in the back of the aperol label so you get your spritz dilution just right. I just happened to notice it the other day.
There’s a WHAT
haha, true. but pretty useles, imho
@@buschachaAperol bottles have a picture of 3 spritzes on the back of the label, one that’s too strong, one not strong enough and one that’s just right…the color is the clue
Here in Italy the label shows a ratio of 3:2 Prosecco to Aperol while when Bought a bottle in France, it showed a ratio of 1:1 🤔
Anders! You have inspired me to make a new spritz. So here we go & enjoy to whoever makes this. I call this the Raspberry Zinger Spritz. 1oz of homemade raspberry syrup, 1.5oz of St. Germain, 6-8 fresh mint leaves. Muddle. Add 4oz of dry Prosecco, ton of pebble ice & top off with club soda, a mint sprig and a splash of fresh lemon juice. Mix to combine. Enjoy!
I use orange flavored club soda for my Aperol Spritz. The extra orange touch is nice.
Little tip: if you can get Select, an aperitivo/amaro from Venice, where you are, try that in your spritz instead of Aperol. This is called a Venetian Spritz. Imho Select is a bit more refined and complex than Aperol, also less sweet but also a bit less bitter. It also turn the drink a really beautiful red instead of the orange of Aperol. Surprisingly, the standard garnish for this one is a large green olive, which actually gives it a nice briny touch. If you do not like it, you can use Orange of course.
In Austria, elderflower syrup is readily available in every supermarket (and it is also quite easy to make at home). I can only recommend doing your own syrup and make your Hugo with that instead of the liquor... just skip the soda and add more sparkling wine. Easy syrup recipe: take a liter of simple syrup, one lemon, 20 grams of citric acid and 10 elderflower umbels, mix them up and leave them for a few days. If you plant an elderflower bush, you will also have berries in autumn which are great for juice (I could imagine a nice bramble-like cocktail with that juice) and desserts.
In Austria (at least the area where I'm from), a Hugo is usually a Spritz made with equal parts white wine and sparkling water, and some elderflower syrup (which, as another commenter mentioned, is very common here).
Not a Spritz, but one of my favorite summer Aperitifs is the Aperol Schumann‘s.
Equal parts Aperol, lemon juice and orange juice, shaken and served over ice.
Delicious!
Lambrusco spritz has been my go to this summer
1 ½ ounces amaro, such as Averna, Montenegro, or Nonino
½ ounce fresh grapefruit juice
3 ounces dry or off dry Lambrusco
1 ounce sparkling water, to top
1 grapefruit wedge
“This…I love. Why? Because it’s good.” Well said!
I actaually just had a Limoncello Spritz with my "italian" grandma just before watching this video. We always use Tonic water instead of Soda water for a bit more bitterness and tartness.
Kinda funny how the Hugo is the trendy drink this year in America, while it was the trendey drink here in Germany 5-6 years ago. I fondly remember making tons of them in my first bartending side jobs back then. How time flies^^
I love the limoncello spritz, probably my favorite.
Right now it's my favorite as well, the Campari Spritz is a close second@@NeapolitanDynamite99
4:47 as far as I know the actual Hugo recipe called for lemon balm or melissa which makes sense since this is a drink from the alpine region. And I do think it really benefits from the freshness of these herbs.
When I'm just using mint I tend to add a little splash of lemon juice or add a zest of lemon to brighten thinks up a little.
I have wild cherries extracting in gin at present, I'm thinking I'm going to have to turn that into a spritz. Thanks for the inspiration!
Fun video. Nice home! The Baratza coffee grinder on your counter adds loads of credibility to your persona, IMO. Great choice. Those look like tasty beverages. My favorite "spritz" is Weller Green rocks with a splash of fresh soda and a lemon twist. Suits my needs when the "feels like" temp here in central Kansas is 121.3 F. THANKS ANDERS!
That is way too hot. Stay cool!
Yup, a good value grinder for sure!
#gotthesameone
Anders I love all 3 spritzes very much! I think the Aperol Spritz is my consistent favourite but I would be thrilled if any of these beauties were served at a friend's gathering or any gathering at all!! Delicious!! The Hugo and Fino Spritzes are fabulous!! Okay now I am debating which is my favourite again!! They may all be equal favourites! I think they are! It's hard not to go to the Fino Spritz! So good! By the way on the subject of dogs and loving ice, I had a Newf who loved ice - huge understatement! Humphrey was so smart that he figured out how to get his paw up to the automatic ice maker button on the fridge and would regularly hit it until we worked with him not to do that! Ice would be all over the kitchen floor!! But he was so adorable! I always had to laugh! Cheers! Have a terrific weekend!! 🙂
Thx Anders. Hugo Spritz is amazing. I discover it this summer in Italy and I really like it. But my favorite is Cynar Spritz. Love so much this amaro. Can you present it and propose us a cocktail with it ? 🤷♂️
Thx 😘
Educational and entertaining as always! It was fun to have the whole video done in your home, especially with the extra Freyja screen time. Love the caj vibes 💕
I muddled half of a cucumber slice with the mint in the Hugo Spitz. Used the other half to garnish along with the mint.
A few weeks ago, I made a Mamajuana spritz. It’s not the prettiest because mamajuana is brownish, but it is tasty. Note: mamajuana is not me misspelling marijuana. It’s a homemade potable bitters drink from the Dominican Republic made from aged rum, red wine, honey, and a whole bunch of herbs, barks, and roots that are mostly native to the island. It’s great on its own, but a little bubbly wine to sweeten and lighten it up was awesome!
I kept reading this as marijuana. 😂
Definitely going to try this!
Love the humor, pup, and spritzes! Great as always!
audio is good.
I myself will partake in some daydrinking tommorrow so your timing is perfect as always
Very timely guys! the mic's were just fine - I know its challenging to switch up the venue. Great show, always gives me a laugh and is relaxing or .. casual .. cahjj :)
A cool twist on the Aperol is to put in a grapefruit instead of an orange.
It will change the taste just the tiniest bit, but it's actually a little bit better! Try it sometime.
Same with lemon :)
Just noticed Brooklinen is having a sale on bedding right now! I love my sheets z from Brooklinen! If you want to check them out, shop the sale at bit.ly/BrooklinenAnders
I miss the woodgrain a little but like the somewhat less formal conversation...also nice to think that you all are comfortable in filming and not sweating it out for our sake. Comfort resonates even from afar, cheers and stay thirsty family🍹
Here in north Italy the Spritz is almost a religion! I am pleased also in America it is appreciated.
I think the "tradizional" recipe is with equal parts of Select, prosecco and sparklong water, but Aperol is more common and i prefer to use more prosecco, just as you did in the video
Select is really really good in a spritz. If you can find it…
hey, the audio is very good. Don'y worry. Its nice seeing you guys in another location !
Campari makes a great spritz too!
Audio sounds fine. Those bars at the end were sick. I didn't know Anders could flow.
Summer is right around the corner here in Brazil, so this will come in veeery handy! Thanks a lot Anders :D
I was in Tuscany this summer and basically spritzed my way through Italy. No regrets.
Thanks for inviting us into your kitchen. I am using the Aperol template with some passion fruit liqueur. After I tried yours of course. So the passion fruit has an unfair advantage.
I think you're even funnier at home than at your bar. The little rap at the end had me cracking up. My go-to spritzers which are strictly speaking probably not spritzes are Campari Soda (with a dash of Red vermouth) and a Mint Spritzer with homemade Mint Liqueur and homemade soda water. Cheers.
Funny that the Hugo is considered the summer drink in 2023. I remeber that in Germany at least, before Covid, Hugo was everywhere. Then it got completely overtaken by the Aperol Spritz. I was on several weddings in the last 2 years and all of them had orange as color theme xD it was ridicolous. I hope Campari Spritzes are the next big thing. Aperol is too sweet for me.
Hi Anders…I love the change of scenery…your kitchen looks amazing…..and the audio was just fine!👏👏👏…I love me some “Aperol spritz”❤️❤️..your cocktails, as always, are beautifully presented!👌👌. Enjoy your weekend and STAY COOL😁😁
I had my first Aperol Spritz in Lugano Switzerland. Lovely memories. I like to make mine with a super dry bubbly wine though instead of prosecco. Its a million degrees here in AZ, so perfect spritz weather!
Stay cool out there!
I've driked more Spritz than any other cocktails since Aperol and Hugo are the most popular drinks here in Italy alongside Negroni and man lemme tell you there's a good reason for it, tho I never tried the Fino one defenetley going to fix that.
America's test kitchens perfect Thanksgiving cocktail, that compliments a traditional turkey meal, was an almost spritz. 1 ounce Elderflower liqueur 0.5 ounce sweet vermouth 0.5 ounce aperol added to presecco. No water or ice as it is a winter cocktail, but it should work as a spritz.
I like the new mics. Grabs my attention better and I can hear every word. Always multi tasking lol.
Love your videos, Anders! Really good cocktails of entertainment and education 😉
PS: Currently I'm enjoying the most simple, yet very refreshing spritzer I know: 2 parts white wine (Chardonnay, in my case) with 1 part soda water in a glass filled with ice 🥃😎
My favorite spritz is one that I initially got in Venice when traveling. It breaks this spritz template in all sorts of ways but it does have the same "feel" as the others. It's called a spritz bianco and is basically a white wine spritzer. Probably about 50/50 white wine and sparkling water, a lemon wheel and a single olive. While I dn't really like olives I think the slight salt the brine brings to the drink elevates it a fair bit, the lemon brightens it up and it's an all round perfect summer sipper.
I also like it for fact that as it is fairly low alcohol compared to other spritz drinks you can down quite a few on a hot day without getting rascally drunk.
Yesterday was 31°C in São Paulo - Brazil in the middle of our winter. Lets make some spritzes to cool down this inferno
Try it with Galliano as the liqueur. Or try it with Creme de cacao. The Cacao is more delicate in flavour, so use a nice dry champagne. Maybe Veuve Clicquot? The Galliano is stronger, so a nice Prosecco does work nicely.
OH! Thank you kindly. I've been looking for something bright and refreshing during these days of 'surface of the sun' temperatures.
You are a magician.
This morning I saw an Aperol Sptriz ad and thought: 'I think I might be ready to make that'. And boom! New Anders video.
Now I can learn to make one in the most fun way possible. Thank you, as always!
Great minds think alike. Cheers
He definitely doesn’t live in your walls or anything 😅
You should use a grand reserva cava next time with the fino spritz to make Spanish themed.
I bought a bottle of Fisk couple of years ago for cocktail purposes. Never found 1 recipe where it could fit, so 2023 I'm going to try a Spritz.
And here is the European version of the Hugo: I use Elderflower syrup (for example from d'Arbo), plus fresh lime juice. You can change the ratio to your taste - more sweetness (syrup) or more fruity punch (lime juice). Add ice and stir, the syrup is very oily and doesn't mix so easily. Then add bubbly wine (in Germany we call it Sekt), plus bubbly water. And of course the mint as you described it. And a lime wheel. This is even lower on ABV and you can drink LOTS of it. Cheers!
My nephew makes the spritz called Hugo. I didn't know the name before. . For family functions we make pitchers of it. Very yummy and refreshing
"This... I like... Why... Because it's good! 🎉😂😅 🎉Awesome! Definitely like tge sound of that Fino Spritz. It's blazing hot here in Taipei. I'm gonna mix one up this afternoon. Cheers!
My personal favorite is a Campari Spritz. (1) I just love Campari, but (2) I find that it's more appropriately balanced for my taste vs. the similar Aperol version (which I find too sweet).
I haven't matured to campari yet, going so far as to sub aperol for Campari in cocktails (ex: Bicicletta using aperil is pretty tasty to me)
I'm convinced that people who say the love Campari and just pulling a gag on the rest of us so they can see the look on our face when we take a sip.
yeah agree the 3:2 wine to aperol is just a tad too sweet for me these days so I tend to make it 2:1. I do love the bitterness of a Campari spritz
Spaghett recipe I discovered this summer and is wonderful on a budget.
1.5 oz of aperol
.5 oz of lemon or lime juice
1-12 oz beer south as Miller high life or Coors
Works great with PBR too!!
I will say that lime taste’s better with Miller products and the lemon works best with Coors products.
If your using PBR either is amazingly great! 🥂🥃
Loved the music man at the end
haven’t watched the video yet but i’m having a spritz party tmrw with st. germaine aperol and lemoncello so if that’s what this video is that is crazy
So close!
Spritzes are perfect drinks in summer, I am always on the lookout to invent various recipes, starting from the classic ones! Many combinations of liqueur, vermouth and sparkling wine are possible. I rarely add soda. I like using Jagermeister as the liqueur in the recipe. And I like spritzes with rose sparkling wine the best! Cheers and thank you for the nice presentation!
Gonna have to try one with Jagermeister. Cheers!
Love the new space Anders, great video as always. Hi Az!
Great video!
Ooooh, I think I will purchase a bottle of St. Germain just to make a Hugo!
Looking forward to trying the Hugo and Fino Spritz. Another fave of mine is Pimm’s with Prosecco and CelRay soda - so green and complex!
Mmmm Spritzes! Enjoyed Hugo spritzes in Paris and in Italy it was the Italicus spritz. I also love doing it with either sweet vermouth or Cocchi Americano. Yum!
Love your videos as always Anders. Not sure which one I'll make but currently I don't have enough at home to make any of the ones you did. I'll keep an eye out in the comments for other spritzes!
I just got a bottle of Italicus. Italicus Spritz is pretty darn good.😊
my FAV bar channel. keep it up!
Such a lovely version of a classic Chicago house. Thanks for having us in your kitchen!
ANDERS, one of your best!
I like how you coordinate your linen colors with Freya!
Think the sound is pretty dang good for being in new environment. Love the second camera angle and you trying to work around dog at your feet and all the gear in your kitchen!
Little known fact, the Hugo Spritz was invented by Hugo Stiglitz.
I’ll take 3
"Say auf wiedersehen to your Nazi highballs."
@@jaredtrp that’s hilarious
Damnit! You stole my joke. I was going to say: You should do the Hugo Spritz but use German Sekt instead of Prosecco and call it the Hugo Spritzlitz.
@@STVG71 I’ve been chewed out before.
Your Spritz looks better than many others I see everyday here in Italy, Good Job!
Some bars here use to put an Olive in the aperol spritz, if you like cocktails olive it’s a very nice touch.
Also, as I know you’re in love with Campari, try to make a Campari spritz, very popular here in Italy.
Favourite of mine is a mix of Campari (1oz) and aperol (1oz), absolutely outstanding, you get the brightness of the orange and the bitterness from Campari. Sooo good.
Happy Summer’s end to everyone and always remember that Spritzes are NOT cocktails and they are mente to be drink before dinner. Cheers 🥂
What a coincidence. I was already thinking of making limoncello spritzes for the preseason game tomorrow after watching the Kevin Kos vid today.
I like the st germain spritz. Rosemary and lemon instead of mint and lime. Both great summer drinks though
I had 3 Aperol spritzes the first time I tried it because it was so tasty. I’m looking forward to trying the variations and I’ll try to restrain myself from having 6. Thank you!
TO THE BAR!➡️🥃
It’s that time of year again! I am a year older and the brisket is on again. Thank you Anders and Az for all your inspiration. cheers! 🍻
Sorry, TO THE KITCHEN!
I bought some sheets! Thanks as always
I made a spritz for pesach using gin + manischewitz + a kosher moscato + just a little lime juice.
The fino spritz, minus the sherry, is something I made a couple of weeks ago lol I used a 1.5oz of maraschino with the prosecco & topped with topo chico! I’m going to have to use the sherry next time! Thanks always for all you share, Anders!
Great job, thank you! For me, Italicus sprits was the last discovery, fabulous liquor
I`m eager to try a spritz I just recently heard of: Limoncello Spritz!
To the kitchen! 🚰
Loving a Cappelletti Spritz right now. Slightly more bitter than Aperol, but not as much as Campari. Just a lovely balance.
Thanks Anders! Gonna definitely try the Fino spritz. In the recipe above you got the ml wrong, though (it’s right in the video) 1/2 oz is 15ml not 7.5… I really love the Select Bitter for spritzes. It’s more bitter than Aperol and fruitier than Campari. Another one that’s even harder to find but also delicious is Etna Bitter…
I am making the Hugo spritz this weekend. Thanks Anders!
I do it with Ramazzotti rosato and its great
Hey anders,
I finally restarted my journey and im back in the bar, the experience has been great so far so i am looking forward to it, ofc at times i have to return to your videos for ideas, let me know if you have made any new creations please share as always.
🍻 cheers
WOW!!! 40K views in ONE DAY. Niiiiice!!! Great job Anders!!
Looking for all the yummies. Great content today and we live in Omaha. Right there with you with hot weather
Kitchen Series! Although you have a much nicer kitchen than me 😂😂
Amaro nonino makes an excellent spritz. I like to add some lemon juice and simple syrup then, but DAMN it’s tasty!
Had a barrel aged Malört spritz the other day - really nice!
Give the dog an ice cube already.
I've been looking for a good hugo recipe, and this is it. Thank you! Also, after a couple of them I got creative and added 1/4 oz of creme de violette, and I think it works! I'd be honored if you'd try it and let me know what you think.
“Welcome to my home”!!!! Where have all your other videos been filmed? I thought you just had an awesome bar in your home.
I love an aperol spritz. My adulterated more orange-y spec:
0.25 oz Cointreau
2 oz Aperol
4 oz dry sparkling wine
Orange wheel
My friend says it’s the best aperol spritz she’s had. 😉
Try the "spaghet": take a glug out of a high life and refill with aperol or your amaro of choice
I had an awesome Passion fruit Aperol with Gin. Don't remember the name of that cocktail, it was in an Italian restaurant in Monte Carlo
Hey Anders, I’m a college student constantly coming on to bottles of truly terrible alcohol, would love if you could do a video on cocktails to make with bad alcohol. Would probably do super well too
Best part of this video was realizing I’ve got the same coffee gear as Anders 👏🏼
I make some with my homemade grapefruit liqueur. 😊 but i love Aperol spritz and will definitely try the others!❤
Excellent, Anders & Azusa! Besides the recipes I really like the humor of your videos! 😊
My latest Spritz idea was to replace the Aperol with an Italian liqueur called Ratafia (not to be confused with the Spanish amaro of the same name) and add 0.5 oz of lemon juice. Slightly in the sweet hemisphere, but not too much and countered with some light bitterness, since Ratafia is an amaro after all... 😉
Cheers, keep up the great work! ❤️
PS: we'll have spritz night next Thursday at our bar in Berlin, so I'll put the Fino Spritz as a surprise on the menu! 😊
Love it! Cheers
St Germain Spritz works wonderfully with cucumber instead of mint
Other ideas that work well with our guests : Italicus Spritz, Limoncello Spritz.
Still working on a solid version with Mandarine Napoleon but we are not there yet.
Why do dogs love ice cubes so much? We have a parrot who loves ice as well. Takes a little cube in her claws and chomps away.
I really need to familiarize myself with all the different types of Sherry.