Hi Leandro, greetings from Veneto (the mother-region for Spritz)! Very good job, great video and recipes! One curiosity for you after I've watched it for the billionth time: Spritz, that is a very, VERY important part of the cultural event called "aperitivo" in Italy (that is a particular moment of the day here in which we usually drink something, the family of drink took his name after this), but especially here in Veneto, was originally a method to dilute the very important wines that we have here in Northern Italy. The term "spritz", in fact, is an austriac word that means, as it is for english, "To sprinkle something", and it reminds of the time when austriac soldiers put water on italian wine to dilute them. After that, it became the well-known aperitivo cocktail that everybody know, with the add of Select first, than Campari and Aperol, but here, near Padua (where I live) we also do it with Cynar (You must try it). But in Venice, at the very beginning, it was done with straight water, instead of soda water, because, at the time, it was easier to find. So, the variation that you called "Bicicletta", of which, in fact, we don't really know the origin, it's probably an anterior version of the actual Spritz, done with soda water. In fact, here in Veneto (as you know Venice is the capital of this region), we call it "The Venetian Spritz", because there are still lot of Bàcari (dialectal term for "Osteria", that stands for "Tavern") in Venice that do the Spritz this way, as the Bicicletta, without knowing that there is another name to call it. I hope that this will be interesting for you to know. Thank you for your content, greetings from Veneto and: Salute!
About a year ago I discovered the Negroni Sbagliato ("mistake" in Italian). My version - Add ice to a rocks glass. Then add almost equal parts Aperol and Tribuno sweet vermouth. I like a little more vermouth. Then top off with same amount of Prosecco. Insanely good even in cold weather.
The Hugo is the first cocktail that got me into liking cocktails. I went to Italy and Austria last year and noticed they were everywhere. So simple but so good in the summer. I live in Florida so they’re refreshing year-round. One thing that one bartender told me is to always make it with elderflower syrup though, not the liqueur we see everywhere in the states. In Italian grocery stores elderflower syrup is super common and I’m just starting to see it in speciality aisles in grocery stores here now too. It makes for an amazing Arnold Palmer as well.
A classic when I was in Venice was the Campari (or Cynar) spritz with a couple of green unpitted olives in the glass. They only cost 3-4 euros in non-tourist bars!
Talking about Italian cocktails, you probably know Amor Y Amargo in Alphabet City, NYC. I just found out last weekend that their new Amor Y Amargo space has a speakeasy on the second floor that specializes in Absinthe and Champagne based cocktails. The place is called Café de L'Enfer. Check it out next time you visit the city.
Greetings from Rome. Thanks to this video, I visited Enoteca Angelini a few days ago. It’s an awesome place and you definitely should go if you’re ever here. I have a few interesting things to report because, of course, I had to try a few of their spritzes. Firstly, regarding the Angelini Spritz, they don’t actually use Braulio. It’s Select, Zucca (a rhubarb amaro), and Prosecco. I didn’t get exact specs on it, but from what they explained to me, it seemed like it was about 0.5-0.75oz Zucca replacing the Select in a traditional Select Spritz. Apparently they do have a Braulio Spritz, but it’s only served in colder months because it’s considered to be too heavy for the warm weather. Also, at Enoteca Angelini, they do not lengthen with soda water. The idea is that the ice melts, especially in the summer months so they don’t want to add more water than you’re going to get while drinking the spritz anyway. Their spritzes come in smaller glasses too since they are all alcohol and they’re about €1-2 less than most places.
Being from Europe, I've never seen a Hugo made with Elderflower Liqueur. Typically its made with elderflower syrup instead. Increases the sweetness to make it even more drinkable. Hugo is being popular in Europe for some years now and usually ordered by women as a party drink as well. To try even more, definitely try to get a hand on a Limoncello (at best from a small local manufacturer). Substitute the Aperol in the Aperol Spritz. This is so refreshing!
Y Hugo is huge in Europe, many people come at my bar and order it whitout looking at the cocktail list. My hugo recipe is: Prosseco 100ml Elderflower sryup 30ml Lime juice 20ml Splash oh soda water Garnish with mint and lime
I also don't use St Germain. It's a bit expensive and I haven't gotten around to stocking it at home. Fr hugos, I make my own "liqueur" by mixing 15 ml elderflower syrup and 15 ml gin. Works great and gives the cocktail a kick 🙂
@@stefantopuzov6140 that a good idea with the mixing of elderflower syrup and gin, i have to try it. I usually make the elderflower syrup by myself too, it‘s just so easy and elderflower (called „Holder“ where i come from) growes literally everywhere in my hometown.
Was called Americano in honor of the Italian origin boxer Primo Carnera, who after winning the word title, came to visit Italy and one of the bartender added soda because it's a typical USA beverage (we usually drink sparkling water) Thanks for this episode Leandro, Salute 🍹 Cheers from Sicily!
The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora.
Thus begins my journey of "I don't own Campari but I have Aperol, so..." Bicicletta: also don't have an orange. Drink turned out sweet, bitter, bubbly tangy, lightly herbal, and altogether refreshing. An orange slice would be welcome. Yes, Aperol works just fine.
Great video. One of my favorite drinks is the americano. Actually I talked to an italian woman in my apartment building and they tend to serve it in a rocks glass. But who cares, if you like the glass that your drink is in you did it right. Also the reason it's called an americano is because alot of american tourists in Milan asked for soda to be added to the Milano Torino,.
Next time try the Garibaldi. This two ingredients cocktail is named after the general that reunited north and south Italy and is made with 2 Oz of orange juice (representing south) and 1 Oz of campari (the north)
I think Americano might be in reference, or in the same vein as the café americano. I have no backing or research for it, but it makes sense to me, so I'm throwing it out as a possibility
After spending 2,5 months in Italy I've never got Americano with that much soda water. Even your first pour is more than they put here and they serve it 95% of the times in a Double OF glass. That being said I like both versions at home. Some times longer in a Highball glass or sometimes stronger with just a splash of soda or prosecco (Sbagliato). I also went to Angelini month ago and it was nice place but probably the most expensive Enotece in whole Rome. Could find same products with half of a price other places. Thanks for spreading the culture of Italian cocktails!
Screech (not the sound, the alcohol) Have you ever had it? I don't know if it's exclusive to Newfoundland, Canada, but it's their sort of signature liquor and is supposed to be terrible. I believe it's essentially rum, but I don't know what makes it supposedly terrible. Would love to know if you've heard of it, tried it, know of cocktails with it, etc.
If you're looking for video ideas, would love to see a taste comparison of the Negroni respecced with the Boulevardier specs and vise-versa - though probably more geared towards a smaller audience - maybe more Freepour type material.
I’m always looking for video ideas and as I’ve demonstrated I don’t mind making videos for a smaller audience. Freepour doesn’t really exist anymore all of that content would come here. Love the idea :)
I homebrew an elderflower sparkling wine that finishes quite dry with some musky earthy notes. I've had great sucess subbing it for st germain and prosecco in an English Garden cocktail, with some simple syrup for balance. I'm now wondering why I havent considered combining it with an apertivo! I wonder if I could get it to work with Campari.
At what stage does the elderflower go in? Secondary? We started growing elderberry bushes (trees?) This year, so it'll be a while, but looking forward to opportunities!
Hey Leandro, as far as I know, the name Americano has nothing to do with America. It comes from the Italian word "amaricante", which can be translated into "bitter-ish", referring to the fact that the cocktail is bitter, but not that much (thanks to the sweet vermouth and the soda water). The repetition of that word again and again just made it become "Americano", an easier and more appealing name for the cocktail. Keep up the good work! ✌️😎
I am going to dissent here and say it wouldn't be the same. Aperol is a lot weaker, less bitter, and sweeter than Campari. It might make an ok drink though
As someone who has yet to properly appreciate campari (me: still a bit too bitter for my taste, but I'm getting there), Aperol has been my substitute and I quite like it.
Maybe the Americano name is based on the caffè americano, where water is added to an espresso. Allegedly this was done during WW2 to mimic the coffee American soldiers were used to from home.
Yeah, I assumed that if it wasn't named after the cafe americano, it was at least named for a similar reason, likely being that Americans would not respond well to the strong bitter Italian drinks and preferred them lightened and lengthened a bit.
Americans don’t like bitter drinks unlike Europeans, Americans prefer sweet drinks. So most drinks with Americano in it are lengthened with water or soda or coke or something sweet.
So first of all compliments for your channell & passion for mixology and for how you deliver good intertaining and quality content… but … i must correct you not because i am a professional bartender, instructor and ex Martini developer but because i am Italian and i love that our mix & colture are developed in the right way. So i will write some points to make you understand what i mean. 1) the MI-TO was created in honor of the opening of the first highway that connect Milano and Torino. 2) the Americano was created in honor of Primo Carnera the Italian Boxer that already had that nickname that for us means “the american guy”. And please the decoration is: LEMON PEEL & orange slice and my advice is to build up the drink using a carbonated soda bottle instead of a soda can so to mix and create an amazing foam and than add ice… 3) the name of the Lord Negroni was Camillo, he brought Gordon’s gin from a trip from London and gave it to his barman in Florence to do what i know… love the fact you use clear cube ice but u must absolutaly stirr the drink first in a Mixing glass and than pour it over ice. Ps: thanks for the recipe with Braulio & Select ! I love them both and i will try it asap. If you would like to try an easy good one i call it the Bormio Libre: (Bormio is the mountain where they still produce Braulio) 2oz of Braulio or Braulio Riserva 1/2oz fresh lime juice Top Coca Cola Garnish with lemon peel & mint on top. Peace out! 😎✌🏻
The name "Americano", as I understand it, should refer directly to the fact that this was American tourists'/soldiers' favorite drink, plus it contains soda, which was typically viewed as an American product (keep in mind that, at that time and, let's be honest, now too, Italy was veeeery different from America, it was a country behind his times, and wasn't really advanced in anything). That, plus the great fascination my compatriots had with America, which was seen as the new world, far and almost untouchable for the average barfly (it was considered fashonable to associate with the american world in any way, there's even a song about it), gave birth to the name "Americano".
Hi Leo, I'm from Rome but I don't know any enoteca called "Angelino 1860" - could it be "Angelini 1890". It's quite close to where I work and it's honestly got an amazing selections of amari!
What's funny is that that drink is a lot more like an Americano than a Negroni since it's vermouth, Campari and fizzy liquid. But it's hard to market drinks to Americans if you don't remind them of something they've had before...
Definitely should have. I always get the Sbagliato (with a "b", means "wrong" in Italian) since by swapping gin with prosecco it packs a little less of a punch so I don't get to dinner by walking on my hands after 2 or 3 of those 😁. Why is it getting attention lately?
@@TheEducatedBarfly The Spritzes were amazing, thank you for the recommendation. In case anyone reading this is traveling to Rome themselves, my recommendation would be to get a cocktail at chez moi!
Oh damm i forgot!!!! THE BICICLETTA must be made with Campari Soda! Is a drink to share with a friend so you split it Two glasses and as you Did top with flat White dry wine… if you split in 3 is called the Triciclo that means the kid bike with 3 wheels. Story tells was to spend less Money and yes drink with friends the Same mix…🤓✌🏻
The commentary on how forgiving the negroni is reminded me of my fear that I'm making terribly unbalanced ones. Given that I'm limited by the selection of ingredients(the only available vermouths are cinzano and martini), I don't think I'd be able to make an excellent one, tbh
Bellini where is it ??????? THIS IS THE BEST COCTAIL IN THE WORLDS ..The born a Venice in Harry's Bar in the 1948 i think..... this production with peach white and sparkling wine
Great Video! Look forward to trying these. BTW never admit to a Brit that you’ve been bashing anywhere, foreign or even domestic bashing is frowned upon. Especially with one’s family in close proximity.
I think maybe you took the term “bashing” a bit literally although now I’m curious what the word “bashing” means to a Brit lol. I simply meant I went from one place to another in Italy loli
Watching all of this makes me think, “is there a quintessential tiki ingredient like apertivo or Amaro to make some simple apertivo style cocktails with?”
I'm right there with you. I was in Italy last month and tried my first ever negroni. I found it extremely bitter for my liking. I gave about 3 more tries at different places and determined Campari just isn't for me.
@@user-dm1tv6nl2e Yes. All of the Aperol Spritz we had there were great. While that's the only drink I had with Aperol in it, I'm assuming it's nowhere near as bitter as Campari and I enjoyed it. I may end up grabbing some for the home bar to be honest.
Everyone should incorporate an aperitivo session in their regular routine. Thanks for bringing a little bit of Italy back with you. Great drinks.
100% agree, it's wonderful
Hi Leandro, greetings from Veneto (the mother-region for Spritz)!
Very good job, great video and recipes!
One curiosity for you after I've watched it for the billionth time: Spritz, that is a very, VERY important part of the cultural event called "aperitivo" in Italy (that is a particular moment of the day here in which we usually drink something, the family of drink took his name after this), but especially here in Veneto, was originally a method to dilute the very important wines that we have here in Northern Italy. The term "spritz", in fact, is an austriac word that means, as it is for english, "To sprinkle something", and it reminds of the time when austriac soldiers put water on italian wine to dilute them.
After that, it became the well-known aperitivo cocktail that everybody know, with the add of Select first, than Campari and Aperol, but here, near Padua (where I live) we also do it with Cynar (You must try it).
But in Venice, at the very beginning, it was done with straight water, instead of soda water, because, at the time, it was easier to find.
So, the variation that you called "Bicicletta", of which, in fact, we don't really know the origin, it's probably an anterior version of the actual Spritz, done with soda water. In fact, here in Veneto (as you know Venice is the capital of this region), we call it "The Venetian Spritz", because there are still lot of Bàcari (dialectal term for "Osteria", that stands for "Tavern") in Venice that do the Spritz this way, as the Bicicletta, without knowing that there is another name to call it.
I hope that this will be interesting for you to know.
Thank you for your content, greetings from Veneto and: Salute!
Love love love all this great history! Thanks!
@@TheEducatedBarfly Are you Italian?
About a year ago I discovered the Negroni Sbagliato ("mistake" in Italian). My version - Add ice to a rocks glass. Then add almost equal parts Aperol and Tribuno sweet vermouth. I like a little more vermouth. Then top off with same amount of Prosecco. Insanely good even in cold weather.
The Hugo is the first cocktail that got me into liking cocktails. I went to Italy and Austria last year and noticed they were everywhere. So simple but so good in the summer. I live in Florida so they’re refreshing year-round. One thing that one bartender told me is to always make it with elderflower syrup though, not the liqueur we see everywhere in the states. In Italian grocery stores elderflower syrup is super common and I’m just starting to see it in speciality aisles in grocery stores here now too. It makes for an amazing Arnold Palmer as well.
A classic when I was in Venice was the Campari (or Cynar) spritz with a couple of green unpitted olives in the glass.
They only cost 3-4 euros in non-tourist bars!
Talking about Italian cocktails, you probably know Amor Y Amargo in Alphabet City, NYC. I just found out last weekend that their new Amor Y Amargo space has a speakeasy on the second floor that specializes in Absinthe and Champagne based cocktails. The place is called Café de L'Enfer. Check it out next time you visit the city.
Great selection Leandro. Aperitivos are well worth taking the time to investigate :)
Greetings from Rome. Thanks to this video, I visited Enoteca Angelini a few days ago. It’s an awesome place and you definitely should go if you’re ever here. I have a few interesting things to report because, of course, I had to try a few of their spritzes. Firstly, regarding the Angelini Spritz, they don’t actually use Braulio. It’s Select, Zucca (a rhubarb amaro), and Prosecco. I didn’t get exact specs on it, but from what they explained to me, it seemed like it was about 0.5-0.75oz Zucca replacing the Select in a traditional Select Spritz. Apparently they do have a Braulio Spritz, but it’s only served in colder months because it’s considered to be too heavy for the warm weather. Also, at Enoteca Angelini, they do not lengthen with soda water. The idea is that the ice melts, especially in the summer months so they don’t want to add more water than you’re going to get while drinking the spritz anyway. Their spritzes come in smaller glasses too since they are all alcohol and they’re about €1-2 less than most places.
Last week on TikTok:
Emma D'arcy: "Negroni Sbagliato, with Presecco in it"
Olivia Cooke: "ooh, stunning!"
Being from Europe, I've never seen a Hugo made with Elderflower Liqueur. Typically its made with elderflower syrup instead. Increases the sweetness to make it even more drinkable. Hugo is being popular in Europe for some years now and usually ordered by women as a party drink as well.
To try even more, definitely try to get a hand on a Limoncello (at best from a small local manufacturer). Substitute the Aperol in the Aperol Spritz. This is so refreshing!
Y
Hugo is huge in Europe, many people come at my bar and order it whitout looking at the cocktail list.
My hugo recipe is:
Prosseco 100ml
Elderflower sryup 30ml
Lime juice 20ml
Splash oh soda water
Garnish with mint and lime
I also don't use St Germain. It's a bit expensive and I haven't gotten around to stocking it at home. Fr hugos, I make my own "liqueur" by mixing 15 ml elderflower syrup and 15 ml gin. Works great and gives the cocktail a kick 🙂
@@stefantopuzov6140 that a good idea with the mixing of elderflower syrup and gin, i have to try it. I usually make the elderflower syrup by myself too, it‘s just so easy and elderflower (called „Holder“ where i come from) growes literally everywhere in my hometown.
Was called Americano in honor of the Italian origin boxer Primo Carnera, who after winning the word title, came to visit Italy and one of the bartender added soda because it's a typical USA beverage (we usually drink sparkling water)
Thanks for this episode Leandro, Salute 🍹 Cheers from Sicily!
Great info, thanks!
Soda is the same as sparkling water isn’t it?
The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora.
@@FrankieH-79 Soda water has minerals added to mimic mineral water. Sparkling water is supposed to be plain water that's carbonated.
Thus begins my journey of "I don't own Campari but I have Aperol, so..."
Bicicletta: also don't have an orange. Drink turned out sweet, bitter, bubbly tangy, lightly herbal, and altogether refreshing. An orange slice would be welcome.
Yes, Aperol works just fine.
Great video. One of my favorite drinks is the americano. Actually I talked to an italian woman in my apartment building and they tend to serve it in a rocks glass. But who cares, if you like the glass that your drink is in you did it right. Also the reason it's called an americano is because alot of american tourists in Milan asked for soda to be added to the Milano Torino,.
Thanks for showcasing the cocktails of my people 🇮🇹
your recipe in the details for the Americano leaves out the soda
loooooove this style of drinks
I had Select and Cynar while in Venice last summer and was blown away. So good!
Take it one step further, replace the sweet Vermouth with dry Vermouth for a Cardinale.
Great information. I love your presentation.
Next time try the Garibaldi. This two ingredients cocktail is named after the general that reunited north and south Italy and is made with 2 Oz of orange juice (representing south) and 1 Oz of campari (the north)
Yes skipped out on a few other great Italian cocktails will have to do a second volume
question. do i have to keep my sweet vermouth in the fridge. or thats just for dry vermouth?
I went in Napoli this summer and tried the limoncello Spritz, it's a fantastic drink when you put a little bit of lemon juice in supplement
I think Americano might be in reference, or in the same vein as the café americano. I have no backing or research for it, but it makes sense to me, so I'm throwing it out as a possibility
After spending 2,5 months in Italy I've never got Americano with that much soda water. Even your first pour is more than they put here and they serve it 95% of the times in a Double OF glass. That being said I like both versions at home. Some times longer in a Highball glass or sometimes stronger with just a splash of soda or prosecco (Sbagliato). I also went to Angelini month ago and it was nice place but probably the most expensive Enotece in whole Rome. Could find same products with half of a price other places. Thanks for spreading the culture of Italian cocktails!
Yeah I’m Italy the Americanos are served shorter than what I did but I like a longer version as well :)
Braulio is my favorite amaro, hands down. Barback at my favorite cocktail joint introduced me to it and it rocked my world. Always have a bottle now.
Screech (not the sound, the alcohol) Have you ever had it? I don't know if it's exclusive to Newfoundland, Canada, but it's their sort of signature liquor and is supposed to be terrible. I believe it's essentially rum, but I don't know what makes it supposedly terrible. Would love to know if you've heard of it, tried it, know of cocktails with it, etc.
Oooh sounds like I need to get my hands on some :)
"Negroni is very very hard to get wrong"
Me: "Hold my Beer.....oh wait no put some of that in the Negroni" 😂
American style only reminds me of taco joints where they are like "This guy wants cheese, lettuce, and onion for sure"
If you're looking for video ideas, would love to see a taste comparison of the Negroni respecced with the Boulevardier specs and vise-versa - though probably more geared towards a smaller audience - maybe more Freepour type material.
I’m always looking for video ideas and as I’ve demonstrated I don’t mind making videos for a smaller audience.
Freepour doesn’t really exist anymore all of that content would come here.
Love the idea :)
Loved la bicicletta!!!
I had assumed you made this video because of the “Negroni Spagliato with Prosecco” meme but seems more like it was a coincidence
Haha same. Was waiting for the reference.
I homebrew an elderflower sparkling wine that finishes quite dry with some musky earthy notes. I've had great sucess subbing it for st germain and prosecco in an English Garden cocktail, with some simple syrup for balance. I'm now wondering why I havent considered combining it with an apertivo! I wonder if I could get it to work with Campari.
At what stage does the elderflower go in? Secondary? We started growing elderberry bushes (trees?) This year, so it'll be a while, but looking forward to opportunities!
Pub quiz fact: an Americano is the first drink ordered by James Bond in the novel Casino Royale.
Does Italy make grain spirits?
Hey I think la bicicleta cocktail was named after the film by vittorio de sica. a simple, timeless and classical film, like the cocktail, jus sayin...
My preferred Spitz a wit Limoncello.
Trying the last two at my restaurant tomorrow
Hey Leandro, as far as I know, the name Americano has nothing to do with America. It comes from the Italian word "amaricante", which can be translated into "bitter-ish", referring to the fact that the cocktail is bitter, but not that much (thanks to the sweet vermouth and the soda water). The repetition of that word again and again just made it become "Americano", an easier and more appealing name for the cocktail.
Keep up the good work! ✌️😎
We "discovered" the Bicicletta cocktail last year, and it became our favorite cocktail in the world!
Bicicletta is legit my favorite Campari drink (sorry, Negroni) - so glad you put it in there.
La bicicletta is called Pirlo
Can Aperol be used in the Negroni instead of Campari? Or will this be a totally different drink all together?
YUP!!!
If course it can you can use any combination of red bitter liqueur, gin and sweet vermouth
I am going to dissent here and say it wouldn't be the same. Aperol is a lot weaker, less bitter, and sweeter than Campari. It might make an ok drink though
That’s how I make mine. I like the sweetness of the Aperol better.
As someone who has yet to properly appreciate campari (me: still a bit too bitter for my taste, but I'm getting there), Aperol has been my substitute and I quite like it.
Thank you!!
You took me to Italy with this video Leandro! Thank you!
I like imagining you jet setting off to your Secret spot in Rome to pick up some Amaro.
Maybe the Americano name is based on the caffè americano, where water is added to an espresso. Allegedly this was done during WW2 to mimic the coffee American soldiers were used to from home.
Oh I hadn’t come across that little Tidbit but sounds very sensible, we all know that the Americano is coffee drink with Espresso and water so…
Yeah, I assumed that if it wasn't named after the cafe americano, it was at least named for a similar reason, likely being that Americans would not respond well to the strong bitter Italian drinks and preferred them lightened and lengthened a bit.
Americans don’t like bitter drinks unlike Europeans, Americans prefer sweet drinks. So most drinks with Americano in it are lengthened with water or soda or coke or something sweet.
Well,no . Comes from Amari-cano.
Cafe’ Americano is a standard in Sicily, watered down espresso. Actually not bad, but the reg espresso is way better
La bicicletta is also called the Pirlo
So first of all compliments for your channell & passion for mixology and for how you deliver good intertaining and quality content… but … i must correct you not because i am a professional bartender, instructor and ex Martini developer but because i am Italian and i love that our mix & colture are developed in the right way. So i will write some points to make you understand what i mean.
1) the MI-TO was created in honor of the opening of the first highway that connect Milano and Torino.
2) the Americano was created in honor of Primo Carnera the Italian Boxer that already had that nickname that for us means “the american guy”.
And please the decoration is: LEMON PEEL & orange slice and my advice is to build up the drink using a carbonated soda bottle instead of a soda can so to mix and create an amazing foam and than add ice…
3) the name of the Lord Negroni was Camillo, he brought Gordon’s gin from a trip from London and gave it to his barman in Florence to do what i know… love the fact you use clear cube ice but u must absolutaly stirr the drink first in a Mixing glass and than pour it over ice.
Ps: thanks for the recipe with Braulio & Select ! I love them both and i will try it asap.
If you would like to try an easy good one i call it the Bormio Libre: (Bormio is the mountain where they still produce Braulio)
2oz of Braulio or Braulio Riserva
1/2oz fresh lime juice
Top Coca Cola
Garnish with lemon peel & mint on top.
Peace out! 😎✌🏻
The name "Americano", as I understand it, should refer directly to the fact that this was American tourists'/soldiers' favorite drink, plus it contains soda, which was typically viewed as an American product (keep in mind that, at that time and, let's be honest, now too, Italy was veeeery different from America, it was a country behind his times, and wasn't really advanced in anything). That, plus the great fascination my compatriots had with America, which was seen as the new world, far and almost untouchable for the average barfly (it was considered fashonable to associate with the american world in any way, there's even a song about it), gave birth to the name "Americano".
Ok, the 1890 spritz... could you get something near it with 3/4 oz each Aperol and Ramazotti, and maybe 2 tsp Fernet Branca?
Both Amari you used being brand new to me.
I’m sure they Amari blend you just mentioned would be fantastic. Would it taste in the same ballpark?Can’t say until I try it :)
@The Educated Barfly Thanks, man. Don't always agree with you, but I Always learn something.
Hi Leo, I'm from Rome but I don't know any enoteca called "Angelino 1860" - could it be "Angelini 1890". It's quite close to where I work and it's honestly got an amazing selections of amari!
Yes that’s it! Got the name wrong in the video 😂 se la vie! Love that place!
Should have threw in the Spagliato. Getting a lot of attention lately
What's funny is that that drink is a lot more like an Americano than a Negroni since it's vermouth, Campari and fizzy liquid. But it's hard to market drinks to Americans if you don't remind them of something they've had before...
Definitely should have. I always get the Sbagliato (with a "b", means "wrong" in Italian) since by swapping gin with prosecco it packs a little less of a punch so I don't get to dinner by walking on my hands after 2 or 3 of those 😁. Why is it getting attention lately?
@@gio010690 It's probably getting attention because amaros are trendy and so are bubbly wine drinks.
Can I use Aperol in La Bicicletta?
Yes and it’s delicious. Softer and a tad sweeter. I’d give it a different name and enjoy!
Any more info on "Angelino 1860"? Visiting Rome next year and can't find the store on google maps
Sorry got the name slightly off here’s the details:
Angelini Enoteca
Via del Viminale 62
06 4881028
@@TheEducatedBarfly Thanks!
@@TheEducatedBarfly The Spritzes were amazing, thank you for the recommendation.
In case anyone reading this is traveling to Rome themselves, my recommendation would be to get a cocktail at chez moi!
Can Braulio amaro be replaced by Cynar ?
Just got back from Modena and Bologna today. Great stuff. Just drank Negroni and Aperol, and a fuck ton of craft beer. Everything now hurts
Aperitivo is life
Hi, may u send me a localization where u drunk Angelino cocktail for google maps. Cheers 🍸
When I visited Italy it was Spritzes EVERYWHERE!
Very interesting and very well made video. Do you think you could possibly do a video of Canadian cocktails?
Yes! but Are there cocktails developed in Canada other than the Caesar which could be considered “Canadian?”
Also I would love if you were to do that video, that you try and do a Canadian accent throughout the video. Similar to your St Patrick day one
Maybe the Paralyzer is Canadian. Not sure what else we Canucks can claim.
@@jmerriman2522 Very good point my fellow countryman. The Caesar is arguably the most recognized drink from the great white north.
Oh damm i forgot!!!!
THE BICICLETTA must be made with Campari Soda!
Is a drink to share with a friend so you split it Two glasses and as you Did top with flat White dry wine… if you split in 3 is called the Triciclo that means the kid bike with 3 wheels.
Story tells was to spend less Money and yes drink with friends the Same mix…🤓✌🏻
SO MUCH RED
The commentary on how forgiving the negroni is reminded me of my fear that I'm making terribly unbalanced ones.
Given that I'm limited by the selection of ingredients(the only available vermouths are cinzano and martini), I don't think I'd be able to make an excellent one, tbh
Any possibility of making your own vermouth?
@@user-dm1tv6nl2e I've no idea how to make my own vermouth
making an amaro would be more likely, tbh.
Not a vermouth fan but those other drinks look super interesting. Thanks.
Great informative video! Thanks for showing love to the italians! 😎 Hard to beat a true Negroni!
Proceeds to explain why Italy has spritz and aperitifs. Meanwhile next door in Greece we drink Ouzo and Tsipouro in 40 celcius.
there're some pretty (PRETTAH) cool amari coming from the states recently, and i plan to sub them into ALL OF THESE!!!
Nice, new sub here, I need to watch more of your videos my friend!
Nice Video
And i Very Happy that im Not Born in Italy i Try it but i dont A Campari Type Guy
Bellini where is it ??????? THIS IS THE BEST COCTAIL IN THE WORLDS ..The born a Venice in Harry's Bar in the 1948 i think.....
this production with peach white and sparkling wine
A Campari ad?
Great Video! Look forward to trying these. BTW never admit to a Brit that you’ve been bashing anywhere, foreign or even domestic bashing is frowned upon. Especially with one’s family in close proximity.
I think maybe you took the term “bashing” a bit literally although now I’m curious what the word “bashing” means to a Brit lol. I simply meant I went from one place to another in Italy loli
Watching all of this makes me think, “is there a quintessential tiki ingredient like apertivo or Amaro to make some simple apertivo style cocktails with?”
Campari is what makes the Jungle Bird unique. I'd say that qualifies?
@@mikedoggzeppelin I was thinking something more like rum, allspice dram, and falernum built together like a negroni.
This made me wish I liked Campari
You didn't put enough Posecco and too much club soda in the Hugo Spritz!
You’re a drunk 😂
Okay that's just a boatload of Campari....
Replace Campari with Rababaro and up the gin to 1.25 oz for the negroni, and I think we'd have a true classic.
You agree, Leandro?
Just in case you forgot that Campari is Italian.
Camillo Negroni, not Emilio. Great video anyhow Leandro 😃👊🏼
Ah well. I’m always learning too :)
Do Irish next
I guess americans like everything XXL size,hence the name "Americano".😂
Just like americano coffee😊
this video is very good and i have liked and shared it, but needs more jumpcuts.
I was weirdly expecting you to pop out in like a horrible "Italian Costume" But maybe that is more a Greg thing to do. Haha!
Hi!
hi
You forgot the Gin in that Negroni 🤣
Must have been a quick edit because there's gin in the one I saw him make
@@motorhead1295 I should of made it more clear was joking about the first drink. Didn't realize he was only gonna do a Negroni
Ahhh I see haha
Love me some cocktails me
He is going to put water in old wine bottles and keep them in the fridge to stay cold.
Man is stuff with campari hard to drink for me.
I'm right there with you. I was in Italy last month and tried my first ever negroni. I found it extremely bitter for my liking. I gave about 3 more tries at different places and determined Campari just isn't for me.
@@motorhead1295 try aperol yet?
@@user-dm1tv6nl2e Yes. All of the Aperol Spritz we had there were great. While that's the only drink I had with Aperol in it, I'm assuming it's nowhere near as bitter as Campari and I enjoyed it. I may end up grabbing some for the home bar to be honest.
Of all your videos, this is the worst. Anyone who likes Campari needs a wide saddle. I am here and there for you.
How bout a negroni... sbagliato... with prosecco?
Yeah I know it’s trending right now lol