"aperitif" news and stories

Yesterday I reviewed Vya Vermouth and so today I would like to give you some aperitif cocktail recipes to try out.


Extra Dry Vya
2 ounces Vya Extra Dry
Pour over ice.
Add a twist of lemon or orange.

More recipes after the jump.

As of late, one of my favorite warm weather, pre-dinner drinks is Campari and soda with a big twist of orange zest. Pack rocks (old-fashioned) glass with ice, wedge your orange zest in, add 2-3 ounces of Campari, top the rest with sparkling water (I usually use San Pellegrino or LaCroix) and give a stir. Campari itself is a great aperitif: bitter, complex and refreshing. To my taste, some fizz and citrus makes the effect that much better.

[Photo: Nick Vagnoni]

Cynar is an Italian aperitif created all the way back in 1949.

I may be wrong but I think this is the only spirit to be flavoured with artichoke leaves plus a mix of herbs. It is marketed under a 'medicinal' label, thanks to those 13 herbs and plants. The manufacturer's website (Campari bought the brand in 1995) says it is the perfect bitter for an after-dinner digestive to be enjoyed with tonic and ice or a splash of soda water.

So, an artichoke and herb-flavoured alcholic (16.5%) aperitif/digestive. In the UK it retails for around £12. Any takers?

 

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