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On the episode of MYG I prepare ten classic Italian Aperitivo cocktails: Bellini 3 oz. (90ml) Fresh White Peach Puree 6 oz (180ml) Prosecco Instruction: Pour both ingredients (very cold) into a chilled mixing glass without ice. Stir (or Whisk for extra fluff) and strain into a large ice-cold flute. Garnish: None History: Created sometime between 1934 & 1948 by Giuseppe Cipriani – Owner and Bartender at Cipriani in Venice, Italy Rossini 3 oz. (60ml) Fresh Strawberry Puree 6 oz (180ml) Prosecco Instruction: Pour both ingredients (very cold) into a chilled mixing glass without ice. Stir (or Whisk for extra fluff) and strain into a large ice-cold flute. Garnish: None History: This drink was named after the 19th century Italian composer Gioachino Rossini. It is often credited to Giuseppe Cipriani – Owner and Bartender at Cipriani in Venice, Italy. Aperol Spritz 3 oz. (90ml) Prosecco 2 oz. (60ml) Aperol 1 oz. (30ml) Soda Water Instruction: Pour ingredients into a red wine glass over ice and gently stir. Garnish: Orange Slice History: This drink is a variation of a Venetian Spritz which became popular in the 1950’s. There is no certain data on the birth of the Venetian Spritz, but it is believed that its origins can be traced back to the period of Austrian domination in Lombardy and Veneto between the late eighteenth and early nineteenth. At that time soldiers, traders, diplomats and employees of the Hapsburg empire stationed in Venice, took to diluting the high alcohol level of local wines with sparkling water. That additional spray of water is called “Spritz” from the German word “Spritzen”. Hugo 4 oz. (120ml) Prosecco 1 oz. (30ml) Elderflower syrup 1 oz. (30ml) Soda Water. Instruction: Build over 6 smacked mint leaves and ice Garnish: Mint top and a lime wheel History: Created between 2000 and 2005 in the Italian town of Naturno by bartender Roland Gruber. It was invented as an alternative to spritz and spread like wildfire through South Tyrol, Austria and Germany. Pirlo 3 oz. (90ml) White wine (crisp and unoaked) 1 oz. (30ml) Campari 1 oz. (30ml) Soda Water Instruction: Pour ingredients into a red wine glass over ice and gently stir. Garnish: Lemon peel History: Born in the city of Brescia and is said to predate the Venetian Spritz Bicicletta 3 oz. (90ml) White wine (crisp and unoaked) 2 oz. Campari 1 oz. Gin Instruction: Pour ingredients into a red wine glass over ice and gently stir. Garnish: Orange peel History: Also called Aragosta in different regions of Italy. Popular on the island of Sardegna. Americano 1 oz. (30ml) Sweet Vermouth 1 oz. (30ml) Campari 2 oz. (60ml) Soda Instruction: Pour ingredients into a tall glass over ice and gently stir. Garnish: Half lemon slice or orange slice History: Previously known as the Milano-Torino because its two alcoholic ingredients come from these two major Italian cities (Campari from Milano – Vermouth from Torino). Negroni 1 oz. (30ml) Gin 1 oz. (30ml) Campari 1 oz. (30ml) Italian Sweet Vermouth Instruction: Pour ingredients into a tall glass over ice and gently stir. Garnish: Half orange slice History: Created in 1919 by Camillio Negroni in Florence who asked barman Fosco Scarselli to add some Gin in his Americano cocktail. Sbagliato 1 oz. (30ml) Italian Sweet Vermouth 1 oz. (30ml) Campari 1 oz. (30ml) Spumante Instruction: Pour ingredients into a tall glass over ice and gently stir. Garnish: Full orange slice History: Sbagliato (spal-yacht-oh) in Italian means “mistake”. The drink was created in the late 1980s by Mirko Stocchetto at his Bar Basso in Milan. While Mirko was making a Negroni he mistakenly reached for a bottle of spumante instead of gin. Cardinale 1.5 oz.(45ml) Gin .75 oz (22ml) Dry Vermouth .75 oz. (22ml) Campari Instruction: Stir and strain into a chilled coupe and with a Lemon peel. Garnish: Lemon peel History: Created by barman Giovanni Raimondo at the Westin Excelsior in Rome in 1950 and in a short time became one of the most representative drinks of the Roman Dolce Vita era. Giovanni made this drink for a German Cardinal and originally was made with Gin, Campari, and Riesling wine from Moselle. He then added 2 cloves, cinnamon and lemon peel. ********************************* Like and Subscribe for future recipes at Master Your Glass: YOUTUBE: / masteryourglass INSTAGRAM: / masteryourglass FACEBOOK: / masteryourglass TWITTER: / masteryourglass INSTAGRAM: / masteryourglass Theme Music “La Tarantella”. Thank you Charles Berthoud for revising my music: / @charlesberthoud #MasterYourGlass #LivioLauro #DrinkItalianDay