How to prepare an aperitivo with Saint Germain

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HOW TO PREPARE AN APERITIVO WITH SAINT GERMAIN

The Spritz

 

Coming from Veneto, Spritz is a reason of the Italian pupular pride, spread all over Italy and beyond, considered so famous to be inserted in the official IBA list. This is all by way of saying that is a cocktail absolutely representing the Italian aperitivo. A homemade spritz prepared with friends is quite easy: you only have to select the right ingredients starting from that unmistakable item releasing the particular aroma: oranges of course! The perfect ones come from the the Sicilian Conca d͛Oro area. Cut one in little slices, add ice into your glass along with Aperol and that unmistakable hallmark of Firriato making this cocktail an exclusive drink: Saint Germain Brut. Do not forget to complete your drink with a slice of orange and a sprinkle of Seltz.

The Negroni sbagliato

 

The second cocktail Firriato wants to suggest is a classic Milanese drink: the Negroni Sbagliato. It was realised the very first time by the bartender Mirko Stocchetto in the historical Bar Basso over ͚60s. The Negroni Sbagliato is one of the most required and appreciated cocktail of the lounge bars of Italy and much more lighter than the noble progenitor. To prepare a perfect version put some ice in a tumbler glass, pour bitter Campari, sweet vermouth and 1/3 of Saint Germain, stir and garnish with a slice of orange and some drops of Angostura bitters.

The Bellini

Let’s conclude our trip in the Firriato’s revisited aperitivo cocktails with another strong track records for cocktail history: the Bellini. The Bellini was invented in at “Harry’s Bar” in Venice. Today Bellini shines for being listed in the UNESCO world heritage Centre in 2001. Bellini is a sparkling cocktail where the Sparkling wine is the undisputed leading actor and Saint Germain Brut perfectly fits a majestic preparation. Put one tablespoon of white peach puree into the bottom of a chilled flute glass. Now fill the glass slowly with Saint Germain so it stirs up the puree. Serve with a slice of peach for an exceptional aperitivo.

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