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Sparkling Sour Cherry Aperitivo

Sparkling Sour Cherry Aperitivo


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Recipe Preparation

Sour Cherry Syrup

  • Purée one 24-ounce jar sour cherries in light syrup (with syrup) in a blender until smooth. Strain into a medium bowl, pressing to extract as much liquid as possible. Bring cherry mixture and 1 cup sugar to a boil in a large saucepan, stirring to dissolve sugar; reduce heat and simmer, occasionally skimming any foam from surface, until reduced to 1 1/2 cups, 20–30 minutes. Let cool. Mix in 2 tablespoons fresh lime juice. Cover; chill until cold, about 2 hours.

  • DO AHEAD: Syrup can be made 1 month ahead. Keep chilled.

Cocktails

  • Divide 3 tablespoons chilled sour cherry syrup among 6 glasses. Top off syrup with one 750-ml bottle of chilled sparkling wine, dividing evenly, and stir to combine. Garnish drinks with lemon verbena or mint sprigs, if desired.

Nutritional Content

3 tablespoons per servings, 1 serving cherry syrup contains: Calories (kcal) 120 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 17 Protein (g) 1 Sodium (mg) 33Reviews Section

Luxardo debuts canned cocktails

Italian spirits group Luxardo has unveiled its first range of ready-to-drink (RTD) cocktails in the US.

The new RTD range from Luxardo comes in three flavours

The cocktail cherry producer is kicking off its canned collection with three flavours, developed ‘to meet the unmet need for artisanal, bartender-quality RTDs’.

The canned Aperitivo Spritz is a mix of Luxardo’s Aperitivo liqueur along with sparkling water and natural flavours, described as ‘refreshingly sweet’ with a note of orange zest.

Next up, the Bianco Spritz brings together Luxardo Bitter Bianco liqueur, sparkling water and natural flavours for a ‘drier, lighter and more bitter’ cocktail.

Rounding out the trio is the Sour Cherry Gin & Tonic, which combines Luxardo Sour Cherry Gin and sparkling water for a fruity riff on the classic.

With its new products, Luxardo hopes to tap into the booming market for canned serves. Drinks market analyst IWSR recently revealed that RTDs experienced the greatest success of any beverage alcohol category in the past year, posting 26.4% growth.

Matteo Luxardo, export director for Luxardo, said: “The canned cocktail market has been rapidly growing in the last year and it only made sense for Luxardo to introduce its classic recipes in the format that supports the modern consumers’ needs for any on-the-go occasion.”

Each cocktail sits at 10% ABV and is priced at US$19.99 for a four-pack of 250ml cans.

Produced by Hotaling & Co, Luxardo’s San Francisco-based US importer, the serves are available exclusively at Whole Foods and Total Wine stores in select states.

For more ready-to-drink products, check out our round-up of the best canned cocktails.


SAN FRANCISCO , June 7, 2021 /PRNewswire/ -- Today, Luxardo, Italy's historic and premier liqueur producer, has launched its first-ever canned cocktail line to the U.S. Known as the cocktail experts since 1821, Luxardo has produced premier Italian liqueurs and Original Maraschino Cherries that are icons of cocktail culture. In 2021, Luxardo's 200 th Year Anniversary, Luxardo continues to look forward to the next 200 years with the expansion of its product offering to Luxardo canned cocktails. Luxardo canned cocktails offer the same timeless quality and artisanal spirit expected from the company.

"Hotaling & Co. values the artisanal nature and likeminded spirits behind Luxardo and we are pleased to launch Luxardo canned cocktails as the first-ever ready-to-drink line within our portfolio," says Hotaling & Co. CEO and president Dan Leese . "As our consumers prepare for summer, they want refreshing artisanal and premium options for on-the-go occasions that provide convenience and class. Now they can have a grab-and-go cocktail without sacrificing the quality and taste of their favorite drinks."

While Luxardo has always stood for celebrating convivial occasions, Luxardo canned cocktails, produced by Hotaling & Co., are the most social and extroverted expressions of the Luxardo portfolio and bring intriguing, creative canned 'Cocktails Italiano' to curious cocktail explorers. An ode to the Italian Riviera, the innovative packaging designed by award-winning Rooster Factory, will stand out on the shelf or the floor, breaking through category clutter and providing a refreshing new option for consumers.

"For 200 years, Luxardo's legacy has prioritized consumers. Our family recipe has been sipped by kings, sold on the Titanic and has created an elevated experience for cocktail lovers into the 21 st century," says Matteo Luxardo , Export Director for Luxardo. "The canned cocktail market has been rapidly growing in the last year and it only made sense for Luxardo to introduce its classic recipes in the format that supports the modern consumers' needs for any on-the-go occasion."

According to IWSR Drinks Market Analysis, the RTD category has grown 43% in global consumption this year and has become well-suited for off-premise consumers during the lockdown. While RTDs continue to be popular among consumers, there are few options for trusted and premium quality cocktails to choose from. Luxardo canned cocktails meet the unmet need for artisanal, bartender-quality RTDs within the market. Each of Luxardo's three expressions include unique tasting notes to create an authentic flavor and refined finish in every can. For social trendsetters, Aperitivo Spritz, Bianco Spritz and Sour Cherry Gin & Tonic are light and bright in personality, and perfect for daytime occasions at home or on the go.

Aperitivo Spritz
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
Long before the orange drink took over Instagram — approximately 200 years before — Italians were enjoying Aperitivo hour with a timeless Spritz. Aperitivo Spritz's refreshing botanical and citrus flavors make it the perfect companion for a sunny brunch spread. Luxardo's canned Aperitivo Spritz contains Luxardo's Aperitivo liqueur with sparkling water and natural flavors. Tasting notes: orange zest, refreshingly sweet.

Bianco Spritz
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
Drier, lighter, and more bitter, Luxardo Bianco Spritz creates a an innovative take on the classically Italian Spritz. The Bianco Spritz is a celebration of rediscovered classics. The canned Bianco Spritz contains Luxardo Bitters with sparkling water and natural flavors. Tasting notes: grapefruit zest, a touch of sweetness, bitter finish.

Sour Cherry Gin and Tonic
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
For the connoisseur of classics, the sour, fruity aroma of marasca cherries mixed with notes of juniper adds a pleasantly sweet aftertaste to the standard Gin and Tonic. The simplicity in ingredients lends itself to innovation, poolside or on the go— and this canned recipe of Luxardo Sour Cherry flavored Gin and sparkling water stands as proof, among thousands of others. Tasting notes: rich cherry, vibrant juniper, sweet finish.

Luxardo canned cocktails, produced by Hotaling & Co., will be available in 4-packs and can now be purchased exclusively at select Whole Foods and Total Wine locations within the U.S. in the following states: Calif., Texas , Ariz., Colo., Conn., Minn., Mo., Mass., Md., N.J., La., Nev., Wash., Ky., Mich., Ill., Ind.

For more information, please visit www.HotalingandCo.com. Photos can be found here.

About Luxardo
LUXARDO® is Italy's premier liqueur producer, creating essential ingredients for modern and classic cocktails. Founded in 1821 by Girolamo Luxardo , the company is still family-owned and managed by the sixth generation of the Luxardo Family. Based in Torreglia, located in the Veneto Region in northeastern Italy , the Luxardo Family cultivates around 30,000 of their exclusive Marasca Cherry trees, a proprietary varietal of sour cherries. For more information, please visit http://www.hotalingandco.com/brand/luxardo.

About Hotaling & Co.
Hotaling & Co., the leading San Francisco distiller & importer, creates, curates, and builds artisanal brands of unmatched character and quality. Hotaling & Co., originally named Anchor Distilling Company, was established in 1993 and is credited with releasing America's first craft whiskey (Old Potrero) and American craft gin (Junipero Gin) after Prohibition. In 2010, Anchor Distilling Company was sold to a business partnership that included Tony Foglio and London's oldest wine and spirit merchant, Berry Bros . & Rudd and began expanding to incorporate a collection of super-premium artisanal spirits imported from around the world. In 2017, Anchor Distilling became Hotaling & Co. The new name is a nod to one of Anchor Distilling's most beloved small batch whiskies (Old Potrero Hotaling's Whiskey) and to the San Francisco legend A.P. Hotaling, who came out West during the Gold Rush and quickly became one of the most reputable spirits dealers in the country. Today, Hotaling & Co. celebrates exciting growth and achievements marking its 28th year of distilling and its 11th year of commercially uniting likeminded distillers from around the world to share the passion and raise the bar.

Hotaling & Co.'s portfolio includes Luxardo Liqueurs & Cherries, Nikka Whisky, Junipero Gin, No.3 Gin, HINE Cognac, Lot 40 Rye Whisky, Convite Mezcal, Kavalan Whisky, Denizen Rum, HIRSCH Selected Whiskeys, Writers' Tears Whiskey, Old Pulteney Whisky, Speyburn Whisky, Balblair Whisky, Arran Whisky, Old Potrero Rye Whiskey, and more. Visit HotalingandCo.com for a full list of brands.

Media Contacts:
Michelle Johnson , Access Brand Communications
[email protected] , 505.301.5925

Clayton Danielsen , Hotaling & Co.
[email protected] , 415.939.1718


The Chester at Gansevoort Meatpacking

BETTER DAYS

“In a world before Covid-19 we were able to go to our favorite bar and enjoy both a drink and a dream for the future. There comes a time when we need a cocktail to remind us that summer is a time of merriment—one that might contain something botanical like Roku Japanese gin. A perfect summer cocktail, the first sip brings you back to happier times and gives you the motivation to push forward. Remember the good times, and weather the bad, and look forward to better days.” —Donny Largotta, beverage director at The Chester at Gansevoort Meatpacking

Ingredients:

1.25 oz. fresh watermelon purée

0.50 oz. LiDestri Pink Limoncello

0.25 oz. fresh-squeezed lime juice

Method: Combine ingredients in a shaker. Shake and double strain over a rocks glass with fresh ice. Garnish with 2 mint sprigs and sliced watermelon.

MUSKMELON TANQUERAY & TONIC

“The Muskmelon Tanqueray & Tonic is an ideal summer sipper. It is refreshing and unexpected and something you can sip on by the side of a pool, by the beach, or just at home with friends.” —Ezra Star, bar consultant and cocktail educator

Ingredients:

0.5 oz. honey or honeydew honey*

Method: Build ingredients in an ice-filled wine glass and top with tonic water. Stir to combine and garnish with a slide of melon.

*For the Optional Honeydew Honey: Blend 2–3 slices of honeydew in a blender and strain to retain the juice. Add equal parts light honey and stir until dissolved into the mixture.

NEGRONI BIANCO

“Probably my favorite cocktail (when made correctly). I would tell you that it’s the perfect cocktail if you were planning on having one drink or ten. That the negroni bianco is the ideal cocktail for brunch or lunch, or dinner, or a nightcap—or even during your morning shower. Few things in life that are created with three equal parts are as beautiful as the negroni. The negroni bianco made with Luxardo Bitter Bianco is no exception. Bitter orange notes mixed with the alluring bouquet of Italian herbs and finished with a touch of wormwood makes the cocktail something special—and something to be enjoyed year-round.” —Chris Norton, bartender at Sweet Liberty (Miami, Florida)

Ingredients:

1 oz. Luxardo London Dry Gin

1 oz. Luxardo Bitter Bianco

Method: Build over ice into a rocks glass. Stir. Garnish with a lemon twist and Luxardo Maraschino Cherry.

WHAT’S UP DOC?

“Creating new styles of cocktails has been my passion, all while keeping in mind what the consumer wants these days. People are trying to eat and drink healthy, which is why we incorporate freshly pressed juices into our cocktail program. All of these juices can be found at your local juice bar—and combined with a little bit of your own creativity, you will enjoy a super cocktail. Gin is my favorite spirit, and Junipero Gin captures botanicals and aromatics to a perfection.” —Ramón Aguirre Bernal, bar program director, Nuno’s Bistro & Bar (Upland, California)

Ingredients:

1 oz. fresh-pressed carrot juice

1 oz. fresh-pressed pineapple juice

0.25 oz. fresh-pressed ginger juice

Method: Shake all ingredients in a shaker with ice strain into highball with fresh ice.

CITADELLE GIN & LEMONADE

“First of all, it’s a very easy cocktail to make at home with ingredients you can find in any supermarket. You don’t even need a shaker, just a glass or a pitcher and some ice. It’s everything we need right now with heatwaves and lockdown all around the world. Fresh yet complex with the touch of honey. I recommend wildflower honey (if you can) for this one. It pairs with the botanicals from Citadelle Gin perfectly. It reminds me when I stayed over at Château de Bonbonnet, where they distill the gin. It was a hot summer too and we were drinking Tom Collins (similar drink but with sugar instead of honey).” —Nico de Soto, owner of Mace (New York City) and Danico (Paris)

Ingredients:

Method: In a jug or single serve glass, combine Citadelle, lemon and honey, stirring until honey is completely dissolved. Add ice and fill to top with sparkling water. Garnish with fresh lemon or aromatic herbs.

BEAVERKILL RIVER COOLER

“This is a great cocktail anytime, but for us it reminds us of the Beaverkill River that runs through our town. We haven’t been able to get out much, so we made it in a glass. We call it the Beaverkill River Cooler since it’s green, refreshing, and has stuff floating in it. It reminds us of tubing down the river.” — Brian Facquet, founder and distiller at Prohibition Distillery

Ingredients:

2 oz. Bootlegger 21 New York Craft Gin

1 cucumber wheel, unpeeled

Method: In a shaker, quickly muddle the cucumber and mint. Fill with ice. Add Bootlegger 21 gin, lime, and simple syrup. Shake hard. Serve in a glass cup with a slapped mint leave.

Hard Rock Hotel and Casino, Hollywood, Florida

THE AUSTEN

“An homage to the writer Jane Austen, this aperitivo is light in body with a crisp astringent finish—similar to the author’s literary work. The bergamot oil from the tea merges well with the juniper berry flavor of the gin. While we count the days until the end of 2020, The Austen makes it more bearable when paired with a good book and close friends. socially distanced of course.” —Morgan Rhule, director of beverage at Seminole Hard Rock Hotel & Casino Hollywood (Hollywood, Florida)

Ingredients:

2 oz. Earl Grey-infused Hendrick’s*

0.5 oz. store-bought vanilla syrup (preferably Torani)

*For the Earl Grey-Infused Hendrick’s: Place 8 Earl Grey tea bags in 1 liter of Hendrick’s gin, let infuse for 3 days.

Method: Combine all ingredients in tin except egg whites. Shake vigorously. Set aside tin and place in ice to chill. Crack egg and separate egg whites into a separate tin, dry shake (without ice). Combine all ingredients into the tin with ice, shake briefly and strain into a coupe. Garnish with orange peel curled over sides and lay over egg white foam.

Paul Feig / Artingstall's Gin

THE SQUEAKY DOOR

“Everything about this drink is very personal to me: It’s made with my new gin, Artingstall’s, which I’ve waited my entire life to create. It’s named in honor of my wife, Laurie, who always enters our Instagram cocktail show through the very squeaky door that leads to our home bar—and it’s made from all of her and my favorite ingredients. It’s boozy enough to be the perfect 2020 escape, yet tasty enough to erase any Puritan guilt you might have about drinking a cocktail. In short, it’s a very squeaky win–win!” —Paul Feig, award-winning director and founder of Artingstall’s Gin

Ingredients:

1.5 oz. Artingstall’s Brilliant London Dry Gin

0.5 oz. elderflower liqueur

Cocktail cherry and lemon peel for garnish

Method: Shake gin, cherry liqueur, curaçao, elderflower liqueur, and lemon juice in a shaker with ice. Strain into a highball or a Collins glass over ice and top with club soda. Drop in cocktail cherry. Cut a long twist of lemon and shape lengthwise to make it straight, then put it into the drink so that the top half of twist sticks up out of the drink. Sip and enjoy!

THE SOUR CHERRY G&T

“I love the sour cherry gin and tonic, not only because it’s delicious but because it’s a simple twist to a classic. The drink is great all year round but definitely an especially excellent treat for warmer weather! I had the chance to experience the smell of the cherries through the huge wooden vats at the Luxardo distillery and this just brings my mind back to my visit to Italy!” —Kapri Robinson, founder of Chocolate City’s Best

Ingredients:

3 oz. Luxardo Sour Cherry Gin

Method: Build over ice into a highball glass.

Bedford Post Inn, New York

SUMMER LOVIN’

“The Summer Lovin’ is The Barn’s take on a classic Pimm’s Cup. Cool and refreshing but still herbaceous, the drink is low in ABV so it’s easy to enjoy multiple beverages while lazing about through the course of a summer evening.” —Jason Cott, partner at Alchemy Consulting and Bedford Post Dining, Bedford Post Inn (Bedford, New York)

Ingredients:

Method: Muddle fruit with simple syrup. Add ingredients. Hard shake. Roll into Collins glass. Top with soda water. Garnish with mint sprig, cucumber slice, and strawberry.

TOD & VIXEN’S SIX SEEDS

“Tod & Vixen’s Dry Gin 1651 is a unique gin because it’s so versatile it tastes as if it was made specifically for any style, including a flavorful, aromatic, and effervescent sour like the Six Seeds.” —Ali Martin, bartender at The Up & Up (New York, New York)

Ingredients:

1 oz. Tod & Vixen's Dry Gin 1651

Method: Shake with two orange peels. Strain into a coupe and top with dry sparkling wine.

ROKU SONIC

“My cocktail of choice this summer has been the Roku Sonic, a Japanese twist on a classic G&T served at many bars and izakayas in Tokyo. The effervescence from the chilled soda water enhances Roku’s aromatic and floral notes from the botanicals, while the tonic provides the right amount of sweetness to round out the cocktail. It’s perfectly refreshing on a hot summer day, reminds me of past travels and has me looking forward to trips to Japan in the (hopefully) near future.” —Jessica Lambert, Central U.S. brand ambassador, House of Suntory

Ingredients:

1.5 parts premium tonic water

1.5 parts premium soda water

Lime or shiso leaf (for garnish)

Method: Get the glass as cold as possible. Add fresh ice, then the gin. Top with tonic and stir. Garnish with lime or shiso leaf.

COFFEE NEGRONI

“The negroni is the quintessential aperitif cocktail. Hailing from Milan, this bittersweet, boozy, and balanced cocktail made the jump from aperitivo hour in Italy to the finest cocktail bars in the world. Now, it’s one of the most popular drinks here in the United States—and it’s appropriate for any occasion. Bitter flavors have been seeing a major renaissance as American’s have pulled their collective palates out of the overly sweet doldrums we faced due to World War rationing and the ‘noble experiment’ of Prohibition. Campari and bitter drinks were once only ordered by those who had the means to travel to Europe and experience the beauty of aperitivo hour—all while sitting in a piazza, drinking bitter cocktails and consuming nibbles of prosciutto. These days, we’re now seeing the everyday drinker enjoying spritzes and negronis. And I love it because the negroni is truly the most balanced and interesting of the classic cocktails. Its ingredients are flavorful in their own right and the proportions of the drink allow for a delicious marriage of flavors—and in a way that hits not just the boozy, bitter, and sweet. (The acidity in the vermouth and Campari is just enough to wash some of the sweet off the palate so that it doesn’t feel cloying and heavy on the tongue, like many overly saccharine and out-of-balance drinks do). I also love the original recipe because it’s a coffee cocktail without the coffee—at least in terms of bitterness. If you love a negroni or any of its many variations (Old Pal, Americano, Sbagliato, etc) then you’ll love cocktails with real Arabica coffee in them. That’s where the coffee negroni fits in—snugly between tasty aperitif cocktails, to offer a pick me up before dinner. to prepare the senses for a night of eating, conversation, and fun with your quaranteam.” —Stephen Kurpinsky, U.S. brand ambassador for Mr Black Cold Brew Coffee Liqueur

Ingredients:

1 oz. Mr Black Cold Brew Liqueur

Method: Add all ingredients to an old fashioned glass. Add ice and stir. Garnish with an orange peel.


Luxardo Launches Premium Canned Cocktails Nationwide

Today, Luxardo, Italy’s historic and premier liqueur producer, has launched its first-ever canned cocktail line to the U.S. Known as the cocktail experts since 1821, Luxardo has produced premier Italian liqueurs and Original Maraschino Cherries that are icons of cocktail culture. In 2021, Luxardo’s 200 th Year Anniversary, Luxardo continues to look forward to the next 200 years with the expansion of its product offering to Luxardo canned cocktails. Luxardo canned cocktails offer the same timeless quality and artisanal spirit expected from the company.

LUXARDO LAUNCHES PREMIUM CANNED COCKTAILS NATIONWIDE LUXARDO REACHES MILESTONE 200TH ANNIVERSARY (PRNewsfoto/Hotaling & Co.)

“Hotaling & Co. values the artisanal nature and likeminded spirits behind Luxardo and we are pleased to launch Luxardo canned cocktails as the first-ever ready-to-drink line within our portfolio,” says Hotaling & Co. CEO and president Dan Leese. “As our consumers prepare for summer, they want refreshing artisanal and premium options for on-the-go occasions that provide convenience and class. Now they can have a grab-and-go cocktail without sacrificing the quality and taste of their favorite drinks.”

While Luxardo has always stood for celebrating convivial occasions, Luxardo canned cocktails, produced by Hotaling & Co., are the most social and extroverted expressions of the Luxardo portfolio and bring intriguing, creative canned ‘Cocktails Italiano’ to curious cocktail explorers. An ode to the Italian Riviera, the innovative packaging designed by award-winning Rooster Factory, will stand out on the shelf or the floor, breaking through category clutter and providing a refreshing new option for consumers.

“For 200 years, Luxardo’s legacy has prioritized consumers. Our family recipe has been sipped by kings, sold on the Titanic and has created an elevated experience for cocktail lovers into the 21 st century,” says Matteo Luxardo, Export Director for Luxardo. “The canned cocktail market has been rapidly growing in the last year and it only made sense for Luxardo to introduce its classic recipes in the format that supports the modern consumers’ needs for any on-the-go occasion.”

According to IWSR Drinks Market Analysis, the RTD category has grown 43% in global consumption this year and has become well-suited for off-premise consumers during the lockdown. While RTDs continue to be popular among consumers, there are few options for trusted and premium quality cocktails to choose from. Luxardo canned cocktails meet the unmet need for artisanal, bartender-quality RTDs within the market. Each of Luxardo’s three expressions include unique tasting notes to create an authentic flavor and refined finish in every can. For social trendsetters, Aperitivo Spritz, Bianco Spritz and Sour Cherry Gin & Tonic are light and bright in personality, and perfect for daytime occasions at home or on the go.

Aperitivo Spritz
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
Long before the orange drink took over Instagram — approximately 200 years before — Italians were enjoying Aperitivo hour with a timeless Spritz. Aperitivo Spritz’s refreshing botanical and citrus flavors make it the perfect companion for a sunny brunch spread. Luxardo’s canned Aperitivo Spritz contains Luxardo’s Aperitivo liqueur with sparkling water and natural flavors. Tasting notes: orange zest, refreshingly sweet.

Bianco Spritz
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
Drier, lighter, and more bitter, Luxardo Bianco Spritz creates a an innovative take on the classically Italian Spritz. The Bianco Spritz is a celebration of rediscovered classics. The canned Bianco Spritz contains Luxardo Bitters with sparkling water and natural flavors. Tasting notes: grapefruit zest, a touch of sweetness, bitter finish.

Sour Cherry Gin and Tonic
(10% alcohol by volume 250ml per can $19.99 SRP per 4-pack)
For the connoisseur of classics, the sour, fruity aroma of marasca cherries mixed with notes of juniper adds a pleasantly sweet aftertaste to the standard Gin and Tonic. The simplicity in ingredients lends itself to innovation, poolside or on the go— and this canned recipe of Luxardo Sour Cherry flavored Gin and sparkling water stands as proof, among thousands of others. Tasting notes: rich cherry, vibrant juniper, sweet finish.


Easy: Cappelletti and Bubbles

A classic spritz combines an aperitif like Aperol, prosecco and sparkling water, but we like our Cappelletti in an even simpler manner—just topped off with sparkling wine. The concoction is an afternoon party drink par excellence, and it takes only 90 or so seconds to make a round.

Instructions: Pour an ounce of Cappelletti into a flute, followed by three ounces of sparkling wine. Give a quick stir, then garnish with a long orange peel.


DISCOVER MORE MARTINI COCKTAILS

Martini Negroni Cocktail

Three spirits combined with ice into one exceptional cocktail: dive deep into the aromatic, divinely bitter MARTINI Negroni cocktail.

Classic Gin Martini Cocktail

The archetypal gin serve, the Gin MARTINI Cocktail was an icon of the 20th century, and is more popular than ever in the 21st. The balance of vermouth to gin can be a matter of personal taste, but we believe this recipe offers the definitive ratio.

Martini Americano

A lighter, longer way to enjoy the rich and complex pleasures of MARTINI Riserva Speciale Bitter and MARTINI Riserva Speciale Rubino. The classic Americano tops up the original Milano-Torino cocktail with soda water, giving you more time to enjoy this elegantly effervescent aperitivo.

Martini Manhattan

The perfect balance of bitterness, aromatic herbs and a touch of sweetness, the Manhattan is a strong, distinctive choice – the connoisseur's cocktail.

Vodka Martini Cocktail

In this uncompromising twist on the classic Gin Martini cocktail, the smooth flavour of the vodka allows the botanicals of the vermouth to shine through.

Martini Sbagliato Ambrato

'Sbagliato' means 'mistaken', but when a Milanese bartender poured sparkling wine instead of gin into a Negroni, it was the happiest of accidents.


We’re delighted to share these three delicious recipes taken from the new book Gelupo Gelato: A Delectable Palette of Ice Cream Recipes by Jacob Kenedy and published by Bloomsbury.

Mint Stracciatella

There is a big difference between the taste of fresh mint leaves and the taste of toothpaste. You cannot, as far as I know, buy areally good mint ice cream anywhere but in very few of the best ice-cream shops and gelaterie anywhere. The real deal is a refreshing breeze to make properly at home – all you need for a big mint flavour is a big bunch of mint. To keep it from oxidising (browning) in the gelato, the mint needs rapid blanching first, then rapid cooling to keep the flavour fresh. Before you start, ready yourself with a pan of unsalted boiling water and a bowl of iced water too.

Stracciatella (meaning ‘raggedy’) is like a choc-chip, where molten chocolate is run through the gelato towards the end ofits manufacture, creating fine chocolate shreds. You could omit the stracciatella for a plain mint gelato. But why would you?

Makes about 1 litre / 15 scoops

For the base bianca (yields 800ml)

130g granulated or caster sugar 40g skimmed milk powder Stabiliser: 1 level teaspoon

locust bean gum powder or 2 tablespoons starch (arrowroot or cornflour)

40g glucose (aka dextrose) syrup or powder, or light runny honey

For the mint stracciatella gelato

200g mint, with stalks (2 really big bunches)

50g dextrose powder or icing sugar 45g dark chocolate (70%), chopped

15g cocoa butter or coconut oil

  1. In a small bowl, stir the sugar, milk powder and stabiliser powder together
  2. Put the milk and glucose or runny honey in a Heat gently until barely simmering.
  3. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.
  4. Cover the pan and leave the base to cool to room or fridge (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)

To make the mint stracciatella gelato

  1. Have ready a large pan of boiling water and a bowl of iced
  2. Blanch the mint for literally 10 seconds in the boiling water (stalks and all), then drain and immediately refresh in the iced water.
  3. Drain the mint again and squeeze it
  4. Blend the mint finely with the cream, dextrose powder or icing sugar and the base bianca, until it looks like a green
  5. Strain the mixture through a sieve into a bowl, pressing to get all the goodness (Discard the contents of the sieve.)
  6. Transfer the verdant liquid to your ice-cream machine and churn until fully firm.
  7. While the gelato is churning, gently melt together the chocolate and cocoa butter or coconut oil in a bowl set over a small pan of simmering (Or, use a microwave on low.) Allow the melted chocolate mixture to cool almost to room temperature.
  8. When the gelato is as firm as you’d normally say it was ready, but certainly before it balls up on the paddle, pour in the chocolate in a steadystream with the ice-cream machine still The paddle will break the chocolate mixture into shards as it solidifies. A slower pour will yield finerstrands faster will be chunkier.
  9. Before serving, put the mint stracciatella in the freezer for half an hour or so to firm If it has been stored in the freezer longer and is too firm,allow it to soften in the fridge until scoopable.
  • Substitute the mint with coriander, then use milk chocolate in place of dark
  • Substitute the mint with half the amount in basil and use white chocolate in place of dark
  • Omit the chocolate altogether – mint gelato without stracciatella is arguably just as nice, only different.

Ricotta & Sour Cherry Gelato

Sour cherries are fêted across mainland Europe for their concentrated flavour and lip-smacking zing. The classic amarena gelato is simple fior di latte variegated with sour cherry conserve.

Outside of the gelateria, sour cherries are most often served with a custard, or with ricotta – famously in the Jewish bakery Boccione, in Rome’s ghetto, where they serve sour cherry and ricotta pie blackened and warm from the oven. In honour of this, I make my amarena with a ricotta base, and I like it better than plain sour cherry – it has a subtle cheesecake complexity and richness. This gelato has become Gelupo’s signature, if there is one.

For the ricotta base (yields 1 litre)

170g granulated or caster sugar 30g skimmed milk powder Stabiliser: 1 level teaspoon

locust bean gum powder or 2 tablespoons starch (arrowroot or cornflour)

50g glucose (aka dextrose) syrup or powder, or light runny honey

200ml double cream 250g sheep’s milk ricotta

¼ teaspoon almond extract (optional)

For the ricotta & sour cherry gelato

60g amarena variegato or 100g sour cherry jam or compote

TIP: Amarena variegato is a sour cherry compote made for gelato – some brands, like Fabbri, are available online.

To make the ricotta base (makes about 1 litre / 15 scoops)

  1. In a small bowl, stir the sugar, milk powder and stabiliser powder together
  2. Put the milk and glucose or runny honey in a Heat gently until barely simmering.
  3. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.
  4. Stir in the cream and leave the mixture to cool to about 50°C (just too hot to keep your fingertip in).
  5. Add the ricotta and almond extract (if using) and blend until
  6. Cover the base and leave to cool to room or fridge (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)

To make the ricotta & sour cherry gelato

  1. Churn the ricotta base in your ice-cream machine until fully firm.
  2. Transfer the churned gelato to a freezer container and marble through the amarena variegato or sour cherry jam or compote to ripple.
  3. Before serving, put the ricotta and sour cherry gelato in the freezer for half an hour or so to firm. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

Make this into a ricotta and sour cherry stracciatella, using the same quantity of chocolate and cocoa butter (and the same method) as in the mint stracciatella recipe (before you extract the gelato from the ice-cream machine). Most people, including me, think this gelato is better without the chocolate, but not everyone is the same.

Aperol Granita

Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world. You can make a great spritz with Aperol (thelurid orange one) or Campari, or perhaps best with Select. And every spritz has its corresponding granita – just use the recipebelow and substitute the aperitivo of your choosing.

Makes about 1 litre / Serves 5–8

500ml prosecco (or dry white wine)

To make the Aperol granita

  1. In a bowl, stir all the ingredients together until the sugar has dissolved.
  2. Transfer the mixture to a wide dish and put it in the Once it starts to freeze at theedges, every 10–15 minutes stir it with a fork or whisk it, until the mixture is almost completelyfrozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightlywet, slushy state.
  3. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. (Chill your serving glasses for at least 20 minutes in the freezer before you serve.)
  • Substitute Campari or Aperitivo Select for the Aperol
  • Substitute white port, red Ruby port or medium sherry for the Aperol and then also replace the prosecco with tonic water
  • Replace both the Aperol and prosecco with sparkling Moscato d’Asti.

Recipes taken from Gelupo Gelato: A Delectable Palette of Ice Cream Recipes by Jacob Kenedy and published by Bloomsbury, 27 May 2021. Available to buy, £14.99 here.


The Best Aperol Cocktails to Sip Al Fresco

These bright, punchy cocktails are just what you need to toast the warm weather.

Since its debut at the 1919 Padua International Fair, the Italian aperitif Aperol has pretty much single handedly turned the spritz into an international drinking tradition. And since the bittersweet drink&mdashmade with citrus oil and a secret recipe of herbs and roots&mdashis celebrating its 100th birthday this year, now is the perfect time to embrace its palate-refreshing, cocktail-brightening, sip summer-ifying powers. From the cocktail that started it all, the original Aperol Spritz, to negronis, paper planes, and more, these are the recipes you'll want to keep in rotation all season long.

Ingredients

Equal parts Aperol
Equal parts Cinzano Prosecco
Splash of Soda

Instructions

Mix all ingredients in a wine glass with ice and gently stir. Garnish with an orange slice.

Ingredients

2 oz Brockmans Gin
1 oz Antica Formula
1 oz Aperol
Raspberries
Dehydrated orange for garnish

Instructions

Muddle 4 raspberries in a shaker and add ice cubes with all the other ingredients. Shake until chilled. Double strain into a rocks glass over an ice ball. Garnish with a slice of dehydrated orange.

Ingredients

1.5 oz Tanqueray no. Ten gin
.5 oz Aperol
.5 oz Grapefruit
.5 oz Lime

Instructions

Stir ingredients over ice strain into champagne flute

By John Walter from Outlier in Seattle.

Ingredients

1.5 oz Banks 5 Rum
.5 oz Aperol
.75 oz watermelon juice
.5 oz simple syrup
.5 oz lemon juice

Instructions

Combine all ingredients in a wine glass with ice and stir. Top with sparkling water and garnish with mint leaves.

By Kenneth McCoy, Chief Creative Officer of Public House Collective for The Rum House

Ingredients

1.5 oz Playa Real Mandarin
.5 oz Agave syrup
.75 oz Freshly squeezed lime juice
.5 oz Aperol
Garnish with a lime wedge

Instructions

Combine, shake well and pour into a double rocks glass with one extra-large ice cube. Garnish with a lime wedge.

Ingredients

2.5 oz Bourbon
.75 oz Aperol
1 tsp simple syrup

Instructions

Combine in a mixing glass with ice and stir 10-15 seconds. Strain into chilled rocks glass over a large whiskey ice block. Garnish with grapefruit zest.

Ingredients

.75 oz Trail&rsquos End Whiskey
.74 oz Aperol
.75 oz Meletti amaro
.75 oz lemon juice

Instructions

Combine all ingredients into shaker. Shake with ice and double strain into glass.

Ingredients

2 oz Knappogue Castle 12 Year Old Irish Whiskey
.75 oz Lillet Rosé
.5 oz Aperol
2 slices cucumber
1 pinch Kosher salt

Instructions

Muddle cucumber slices into a mixing glass. Add ice and all other ingredients. Stir and double strain into a coupe. Garnish with cucumber ribbon.

By Joaquín Simó of Pouring Ribbons

Ingredients

.5 oz strawberry shrub*
1 oz Aperol
3 oz rosé wine
1 oz seltzer, to taste

Instructions

Build all ingredients except for seltzer in and ice-filled wine glass. Stir to combine and garnish with 4 strawberry slices

*Strawberry shrub: Wash 10 strawberries, remove tops and cut in quarters. Let sit in 2 cups of sugar overnight, then add 2 cups raspberry vinegar and stir to dissolve sugar. Put over heat in a sauce pan until boiling then immediately remove. Let cool, strain out berries and bottle liquid.

By Meaghan Dorman of Dear Irving on Hudson

Ingredients

.5 oz Aperol
.5 oz Mr Black
.5 oz Ancho Reyes
Dash Cardamom bitters

Instructions

Build all ingredients in a shaker with ice. Shake and strain into a rocks glass with fresh ice.

Ingredients

2 oz. Buffalo Trace
.5 oz rosemary-infused Aperol*
.5 oz Noilly Prat Dry Vermouth

Instructions

Stir ingredients over ice serve up. Garnish with rosemary sprig and lemon zest.

*Rosemary-infused Aperol: Place three stalks of fresh rosemary, approximately 10&rdquo long, into one 750 ml bottle of Aperol let infuse at room temperature for three days.

By Benjamin Harris & Travis Sanders from Pennyroyal in Seattle.

Ingredients

1 oz Ketel Botanical Grapefruit Rose Vodka
1 dash Ramazzotti Rosato
.75 oz LoFi Dry Vermouth
.5 oz St. Germain
1 oz Vlado Prosecco
.5 oz lemon juice
.25 oz simple syrup
1 dash Hopped Grapefruit Bitter
Top with Club Soda

Instructions

Add all ingredients except club soda to a glass with ice. Stir well and top with club soda.

Ingredients

.75 oz Flor de Caña 7
.75 oz Aperol
.75 oz fresh Lemon Juice
.75 oz Amaro Nonino

Instructions

Combine all ingredients in a shaker with ice and shake well. Strain into a coupe glass or a rocks over a large format ice cube. Garnish with a small origami paper plane.

Ingredients

1.5 oz Hudson Baby Bourbon
1 oz Aperol aperitif
.5 oz fresh lemon juice
.5 oz honey syrup
Half-dropper of Bittermens Elemakule Tiki Bitters

Instructions

Add all ingredients to shaker with ice, and shake to chill. Strain over rocks or top with club soda. For a fizz format, shake with 1 egg white or .75 oz aquafaba.


JIM BEAM RELEASES ORANGE-FLAVOURED BOURBON LIQUEUR

International Bourbon brand Jim Beam has expanded its portfolio with the introduction of an orange-flavoured variant.

Bottled at 37.5% ABV, the expression combines orange liqueur and Kentucky straight Bourbon whiskey.

Combining notes of sweet orange, vanilla and char, the release is the latest addition to Jim Beam’s range of flavoured whiskeys, which includes Peach, Vanilla, Apple, Kentucky Fire, Honey and Red Stag by Jim Beam Black Cherry.

Developed for use in ‘simple summer cocktails’, the brand championing the ‘sessionable’ Jim Beam Orange Highball – one part Jim Beam Orange to three parts soda water – as its signature serve.


Watch the video: How to Make Homemade Sour Cherry Juice without Pitting (October 2022).