cocktail_sekt

Prosecco Mojito Cocktail

Prosecco cocktails do not get any fresher than this contemporary take on the classic Mojito. You’ll need to prepare the mint syrup at least an hour before you plan to serve these.

230g white sugar

A generous handful of fresh mint

½ fresh lime, plus a wedge to garnish

• First, make a simple mint syrup: put the water into a pan and bring to the boil.
• Add sugar to the boiling water and stir until dissolved.
• Take the pan off the heat, and add about 20 mint leaves.
• Allow to steep for at least an hour before straining into a glass container. This can be kept in the fridge for up to two weeks.
• Now you’re ready to make Prosecco Mojitos – pour a couple of dessertspoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.
• Add a generous amount of crushed ice, followed by the rum.
• Squeeze in the juice of half a lime and top with Prosecco.
• Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.

1 review for Prosecco Mojito Cocktail

A refreshing twist to the classic mojito for Prosecco lovers! Very easy to make!

DrinksDaily – B2b Briefings for Beers Wines, Spirits and Beverages Professionals

Education: What is Sekt?

Around 90 percent of Sekt is made at least partially from imported wines from Italy, Spain and France. Sekt labeled as Deutscher Sekt is made exclusively from German grapes, and Sekt b.A. (bestimmter Anbaugebiete, in parallel to Qualitätswein b.A.) only from grapes from one of the 13 quality wine regions in Germany.

Some of the premium wines are often made using the Riesling, Pinot blanc, Pinot gris and Pinot noir grapes, with much of it drunk locally rather than exported. These Sekts are usual vintage dated with the village and vineyards that the grapes are from. Premium Sekt b.A. produced in smaller lots is often referred to as Winzersekt (winegrower’s Sekt), since it is typically produced by a producer which has vineyards of his own, rather than by the large Sekt-producing companies (Sektkellereien) which buy grapes or base wine on a large scale for their production. In Austria, the corresponding term is Hauersekt.

German production of sparkling wines dates back to 1826, when G. C. Kessler & Co. was founded in Esslingen am Neckar by Georg Christian Kessler (1787-1842), who had previously worked at the Champagne house Veuve Clicquot from 1807 to 1826. The names used by the German producers for their sparkling wines in the 19th century were “Mousseux”, “Sect” or “Champagne” (or Champagner), but the 1919 Treaty of Versailles forbade Germany the use of this name, long before European Union regulations prohibited its use outside the Champagne region. Sekt was initially an informal German name for sparkling wine, coined in Berlin 1825, but was in common use by the 1890s. Germany long attempted to have the name Sekt reserved for sparkling wine from countries with German as an official language, but these regulations were annulled by the European Court of Justice in 1975. Another legal decision in the 1970s abolished the large producers’ monopoly on Sekt production, allowing winemaking cooperatives and individual winegrowers to produce and sell their own sparkling wines. Together, these two decision produced the situation of the name Sekt being possible to apply to sparkling wines of varying quality level.

Not all sparkling (bubbling) wines are called Sekt, some are simply Perlwein. Sekt typically comes with elaborate enclosure (safety cage) to withstand its considerable CO2 pressure. It also comes with a Schaumwein tax, which since 2005 has been 136 euro per hectoliter, corresponding to 1.02 euro per 0.75 liter bottle.[22] This tax was famously introduced by Emperor Wilhelm II in 1902 to fund the expansion of the Imperial Navy.

Germans also call some similar foreign wines Sekt, like Krimsekt (often red) from Crimea.

In Austria, Sekt is often made in the méthode champenoise with the Welschriesling and Grüner Veltliner grapes giving the wine a golden hue color. Sparkling rosé are made from the Blaufränkisch grape.

Austria’s history of producing sparkling wine dates back to the Austro-Hungarian empire. Most Austrian Sekt producers are based in Vienna and source their grapes from the Weinviertel region in Lower Austria. Like its German counterpart, Austrian Sekt can be made trocken (dry) or halbtrocken (medium dry).

The first Austrian producer of sparkling wine was Robert Alwin Schlumberger, who presented his first sparkling wine in 1846 under the name Vöslauer weißer Schaumwein (White sparkling wine of Vöslau). It was produced from Blauer Portugieser grapes growing in vineyards in Bad Vöslau which Schlumberger bought in 1843, and the sparkling wine was an immediate success. Stuttgart-born Schlumberger had worked in the Champagne house Ruinart before he moved to Vienna in 1842

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German Strawberry Wine Punch Recipe - Erdbeerbowle

• 20 mins
• Prep: 20 mins,
• Cook: 0 mins
• Yield: 10 cups Punch (10 servings)

Erdbeerbowle (literally, "strawberry punch") is a must-have wine punch served at summer parties and BBQs in Germany. Made with sweetened strawberries, lemon, white wine and sparkling white wine (German Sekt), its vibrant color and fizzy quality set the mood on warm summer nights ablaze with tiki torches. Serve with cocktail picks so the strawberries can be speared and eaten.

The strawberries, sugar and lemon mixture must marinate in the refrigerator for 2 hours before mixing with the dry white wine, which requires an additional 1 hour of chilling before being mixed in a punch bowl with the sparkling wine, so plan accordingly.

European strawberries are smaller, sweeter and more fragile than the hybridized versions available in North America. In the summer, you will find kiosks on every corner in Germany selling freshly picked strawberries. For a more authentic taste, if possible, try making this strawberry wine punch with wild strawberries you have harvested from some secret spot only you know about.

What You'll Need

• 2 quarts strawberries (washed, hulled, and sliced)
• 1/2 cup sugar (or to taste)
• 2 lemons
• 1 bottle white wine (dry)
• 1 bottle white wine (sparkling)
• Garnish: fresh mint or fresh lemon balm

How to Make It

1. Place 2 quarts sliced strawberries in a medium bowl. Sprinkle with 1/2 cup sugar or to taste. Wash the 2 lemons and zest them. Then squeeze out the juice. Add both the juice and zest to the strawberries and let sit for 2 hours in the refrigerator.
2. Drain and reserve the strawberry juice. Add 1 bottle dry white wine to the strawberries and marinate in the refrigerator for 1 hour, or until the guests start arriving. Transfer the marinated strawberries to a punch bowl, and add the reserved strawberry juice and stir. Pour the 1 bottle of sparkling white wine into the bowl and serve.

1. To serve, ladle punch and strawberries into the glass, garnish with a sprig of fresh mint or fresh lemon balm, if desired, and serve with a cocktail pick, so that the guests can eat the strawberries.

Note: Mixed drinks in Germany can be divided into beer-based drinks like the Berliner Weisse, and mixed wine drinks like a Kir Royale. The teetotaler need not feel left out because here are 8 Nonalcoholic German Summer Drink Recipes.

15 Fabulous Pitcher Drinks for a Party

What's a party without a cocktail? But shaking them to order just isn't practical when there are guests to enjoy and dinner to finish. Two words for you: pitcher drinks. These cocktails are full of fresh flavors and ingredients, but they can be made in big batches, refrigerated, and pulled out right when the first guests arrive. Let's start with strawberry margaritas, and move on to Hurricanes. The party's just getting started.

This round-up of cocktails start with the best of the spring season and will carry you right into summer back yard parties. Right now, a tumbler of the honey-bourbon Gold Rush or a grapefruit mimosa sounds perfect. When the strawberries start showing up in markets, that Strawberry-Basil Margarita should be at the top of your list, hands down.

Do you have a favorite large-batch cocktail for serving at parties? Please share!

(Images: See linked recipes for full image credits)

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Wine & Cocktails

bubbles by-the-glass

• Champagne, Leclerc Briant, Brut Reserve, France 21
• Pinot Noir, cava, juve y camps, spain 10
• Riesling, Dr. Loosen, Deutscher Sekt, Germany 8

white by-the-glass

• Chardonnay, domaine alain patriarche, burgundy, france 12
• Chardonnay, domaine du clos des rocs, burgundy, france 16
• Pinot Grigio, Corte alla Flora, Veneto, Italy 9
• Riesling, leitz ‘dragonstone’, rheingau, germany 10
• Riesling, okonomierat rebholz ‘ganz horn’ gg, pfalz, germany 35
• Sauvignon Blanc, domaine hubert brochard, sancerre, france 11
• Vermentinu, domaine vetriccie, corsica, france 7
• Viognier Blend, chateau musar, bekaa valley, lebanon 12

• Amontillado, b. grant ‘la garrocha’, el puerto de santa maria 10
• Fino, equipo navazos, ‘la bota de fino #54’, montilla 15
• Manzanilla, b. la cigarrera, sanlucar de barrameda 12
• Oloroso, el maestro sierra ’15 year’, jerez 10
• Palo Cortado, cesar florido ‘pena del aguila’, chipiona 28

rosé by-the-glass

• cabernet franc blend, chateau kasha ‘sunset’, bekaa valley, lebanon 9
• cinsault blend, domaine bunan, provence, france 12

red by-the-glass

• cabernet sauvignon, maculan, veneto, italy 14
• malbec, cotes d’olt, cahors, france 7
• merlot blend, chateau fourcas-borie, bordeaux, france 14
• Etna Rosso Blend, Terre Nere ‘Calderera Sottana’, Sicily, Italy 30
• pinot noir, Leon Debeaumarche, Burgundy, France 12
• sangiovese blend, tri turris toscano rosso, italy 13
• syrah, Domaine Lombard ‘Crozes-Hermitage’, Rhone, France 13
• tempranillo, vina ardanza reserva, spain 15

house cocktails

• Speedwells Trial- gin, grapefruit, pamplemousse 10
• Trist’s Dove- tequila, tarragon, campari, soda, garden herbs 11
• Metroliner- rum, sorrel, cointreu, lime 11
• State exchange- cognac, vermouth, benedectine, anisette 12

vintage cocktails

• Lion’s Tail- bourbon, allspice, lime, egg white, bitters 11
• self starter- gin, cocchi americano, apricot, absinthe 11
• improved holland cocktail- genever, spiced pear, bitters, absinthe 12
• Penicillin- whisky, ginger, lemon, honey, islay 12

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Cocktail recepten

Cocktail recepten op een rijtje

Hieronder vind je meer dan 300 cocktailrecepten. Allemaal vers gemaakt en sommige zelfbedacht. Allerlei soorten cocktailrecepten. Met vers fruit, zoet, zuur, sterk, kruidig, spicey. Longdrinks, martini’s, margarita’s, mojito’s, sours, gin tonics, you name it. Alle varianten staan ertussen en we hebben ze allemaal zelf gemaakt en uitgeprobeerd. Er zit vast iets tussen waar je zin in hebt. Proost!

Cocktails op alfabetische volgorde

0% alcoholvrije cocktails

Nieuwe cocktail recepten

Deze pagina wordt constant bijgehouden met de nieuwste cocktail recepten, die we uiteraard ook eerst zelf uitproberen. Als je zelf nog cocktail recepten hebt die jij de moeite waard vindt voor onze website, mail dan naar caroline@cocktailicious.nl!

Cocktailiciously Yours

Leuk dat je onze website bezoekt!

Heb je een vraag over een cocktail of een suggestie, stuur me dan gerust een mailtje

Ginger Beer Drinks

Drinks containing Ginger Beer

Choose from 42 drink recipes containing Ginger Beer.

Learn more about Ginger Beer in the drink dictionary!

A Furlong Too Late (Cocktail) Ginger Beer, White Rum Bacardi Dragon Berry Spicy Lime (Cocktail) Bacardi Dragon Berry Rum, Ginger Beer, Lime Beer Cup (Punch) Gin, Ginger Beer, Lager, Lemon Juice, Soda Water Belvedere St Clements Punch (Cocktail) Belvedere Citrus Vodka, Belvedere Nectarine and Orange Sherbet, Belvedere Orange Vodka, Creme de Peche, Ginger Beer, Lemon Juice Black and Tan (Non-Alcoholic) Ginger Ale, Ginger Beer Bob's Moscow Mule (Cocktail) Ginger Beer, Vodka Brown River (Non-Alcoholic) Cinnamon, Coca Cola, Ginger, Ginger Beer, Grenadine, Lemonade, Sugar Buffalo Blush (Cocktail) Buffalo Trace Bourbon, Ginger Beer, Lime Juice, Strawberries, Vanilla Syrup Clifford (Cocktail) Apple Juice, Ginger Beer, Irish Whiskey, Lime Juice Dark and Stormy (Cocktail) Ginger Beer, Gosling's Black Seal Rum Dark and Stormy #2 (Cocktail) Ginger Beer, Gosling's Black Seal Rum Drew's Feni (Cocktail) Feni - The Spirit of india, Ginger, Ginger Beer, Lime Juice Early Autumn (Cocktail) Apple Cider, Bitters, Bombay Sapphire Gin, Ginger Beer, Lemon Juice, Lucid Absinthe Superieure, Pear Brandy FrazzleBerry (Cocktail) Ginger Beer, Lime Juice, Raspberry Vodka G'igapple (Cocktail) DeKuyper Sour Apple, G'Vine Floraison Gin, Ginger Beer, Lime Juice, Lychee Juice Gingergrass Mule (Cocktail) Cabana Cachaca, Ginger Beer, Lime Juice Gunner (Non-Alcoholic) Bitters, Ginger Ale, Ginger Beer Iceberg Cran-Ginger Martini (Martini) Cranberry Juice, Ginger, Ginger Beer, Iceberg Vodka, Lemon Juice Iceberg Yuletide (Cocktail) Cinnamon Syrup, Ginger Beer, Iceberg Vodka, Lime Juice Imperial Sour (Cocktail) Egg White, Ginger Beer, Lemon Juice, Mandarine Napoleon Jefferson's Brown and Stormy (Cocktail) Ginger Beer, Jefferson's Bourbon Loft A Better Mule (Cocktail) Bitters, Ginger Beer, Lemon Juice, Loft Spicy Ginger Liqueur, Vodka Loft Light and Fiery (Cocktail) Ginger Beer, Gosling's Black Seal Rum, Loft Spicy Ginger Liqueur, Soda Water Malibu Black 'n Stormy (Cocktail) Ginger Beer, Malibu Black Malibu Black Cat (Cocktail) Ginger Beer, Malibu Black Mexican Leprechaun (Martini) Cabo Wabo Blanco Tequila, Ginger Beer, Rose's Lime Juice Midnight Smash (Cocktail) Averna Bitters - Amaro, Blackberry (ies), Ginger Beer, Lemon Juice, Orange Vodka Milano Mule (Cocktail) Domaine de Canton Ginger Liqueur, Galliano, Ginger Beer, Vodka Moon Mountain The Natural (Cocktail) Ginger Beer, Lime Juice, Moon Mountain Vodka Moscow Mule (Cocktail) Ginger Beer, Lime Juice, Vodka Moscow Mule Var (Shooter) Ginger Beer, Scotch Perfect Storm (Cocktail) Angostura Bitters, Ginger Beer, Grand Marnier, Lime Juice Red Hot Chili Pepper (Cocktail) Ginger Beer, Tabasco Sauce, Tequila Gold Russian Therapy (Jack Style) (Cocktail) Ginger Beer, Lime, Russian Standard Vodka Shady Grove (Cocktail) Gin, Ginger Beer, Lemon, Powdered Sugar Snow Storm toddy (Hot Drink) DeKuyper Peachtree Schnapps, Ginger Beer, Red Stag Kentucky Bourbon, Sour Mix, Water Sofia’s Swizzle (Cocktail) Angostura Bitters, Apple Juice, Ginger Beer, Lime Juice, Partida Reposado Tequila, Velvet Falernum Steelworks (Cocktail) Bitters, Cola Tonic, Ginger Beer, Soda Water The Ginger Grouse (Cocktail) Ginger Beer, The Famous Grouse Scotch Whisky Tito's Mule (Cocktail) Ginger Beer, Lime Juice, Tito's Handmade Vodka Yule Mule (Cocktail) Cranberry Juice, Ginger Beer, Ketel One Vodka, Lime Juice, Orange Bitters Zippers' Australian Sippers (Punch) Blackberry Liqueur, Fruit Juice, Ginger Beer, Ginger Wine, Lemonade, Smirnoff Vodka, Sparkling Wine, Sweet Sherry

Champagne Cosmopolitan Cocktail Recipe

This champagne cocktail recipe has everything we love about a classic cosmopolitan cocktail, but with the addition of bubbles. Jump to the Champagne Cosmopolitan Cocktail Recipe or read on to see our tips for making it.

We like our cocktails and this champagne Cosmopolitan Cocktail Recipe will make just about anyone happy.

YOU MAY ALSO LIKE: How to make a vodka gimlet from scratch using easy-to-make homemade lime cordial with fresh lime zest and juice. Jump to the Vodka Gimlet Recipe.

How to Make a Champagne Cocktail

I love how easy this champagne cocktail is. You can even make it for a crowd.

Make it by adding vodka, orange liqueur, cranberry juice, and lime juice to a cocktail shaker filled to the brim with ice. Or if you are making for a crowd, add enough for multiple people to a large pitcher, stir and refrigerate until cold. Then divide the vodka mixture between glasses and finish with chilled sparkling wine (or champagne).

Sparkling wine buying guide: Use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too. Unless you’ve found something you absolutely love, don’t go lower than $10 as that could lead to headache central.

YOU MAY ALSO LIKE: Learn what sloe gin is and how to use it to make one of our favorite cocktails: the sloe gin fizz. Jump to to the Sloe Gin Fizz Cocktail Recipe.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Champagne Cosmopolitan Cocktail Recipe

• PREP 5mins
• TOTAL 5mins

A light and sparkling take on one of our favorite cocktails, the cosmopolitan. Tips for making this for a crowd are below. If you prefer slightly sweeter cocktails, consider add dash of simple syrup to the cocktail. One 750-ml bottle of champagne will serve 10 to 12 people.

You Will Need

1 1/2 ounces vodka (we like Stoli, Grey Goose and Ketel One)

1/2 ounce triple sec or Grand Marnier

1/2 ounce cranberry juice

1/2 ounce fresh squeezed lime juice

2 ounces chilled dry champagne or sparkling wine

Directions

Combine vodka, triple sec, cranberry juice, lime juice, and ice in a cocktail shaker. Shake until very cold. Taste and if the mixture seems to tart, add a dash of simple syrup or agave.

Pour into a chilled martini glass then top with champagne or sparkling wine.

Adam and Joanne's Tips

• Make multiple drinks: If you are making for a crowd, add enough of the vodka mixture without the champagne for multiple people to a large pitcher, stir and refrigerate until cold. When you are ready to serve, divide between glasses and finish with chilled sparkling wine (or champagne).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Hungry For More?

• Sylvie May 7, 2017, 8:23 pm

I added a lot more champagne to my glass to make it less potent but it tasted amazing!

Do you have the recipe for making enough for a party of 20 or do you just do 20 times the ingredients? Thank you and this sounds delicious.

We would just multiply by the people we plan to host. Enjoy!

Made these for 45 people at Christmas Eve party last night, huge hit! They sneak up on you and pack a real punch, enjoy!

Sorry, left the wrong email address…

what are the little fruits that dress the cocktail in the final shot please.

They were cranberries. You could also use blueberries or raspberries.

Love your site! Your recipes and info you provide are awesome.

I can’t wait to try your ‘Champagne Cosmopolitan’!

Will make a run to the Alphabet (ABC) store tomorrow as today is Sunday.

Thank you and …keep ‘um coming!

PS I gave it four stars ‘cuz I haven’t actually tasted it yet.

Love your site. creative and fun

Hi! We are Adam + Joanne

We are so glad you’re here. You’ll find recipes that are easy-to-make, worth your time and that you’ll want to make over and over again. Most recipes are from scratch and taste so much better than store-bought! More about us…

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German Appetizers and Cocktails

Published/Revised June 14, 2014 By Jen Westmoreland Bouchard This post may contain affiliate links. Please read my disclosure for more info.

Feierabend and Appetitanreger in Germany

As is the case with most German cuisine, German appetizers tend to be a bit heavier than their neighbors’ to the west and south. That’s OK, they also have plenty of refreshing beers, light wines, and German cocktails to lighten your stomach’s load (at least it’s easy to tell yourself that!).

Many German beer hauses and bars offer great happy hour deals (feierabend) and are a good place to sample delicious German cocktails and German appetizers. Thanks to the growing popularity of feierabend in many German cities, innovative bartenders have come up with a number of creative German cocktails. Some of my favorites are:

A light, bubbly German cocktail made with Sekt (sparkling wine), apple juice, vanilla syrup, vodka, and garnished with an apple slice and ripe blackberry.

This is a fun, fruity German cocktail drink made from Batida de Coco (coconut-flavored liquor) and cherry juice, served over ice with a red cherry garnish.

Of course, Apfelwein (apple wine), a German variant of cider made out of apples is a refreshing treat. It is also regionally known as Ebbelwoi, Äppler, Stöffsche, Apfelmost (apple must), or Saurer Most (sour must). It has an alcohol content of between 5.5% and 7% and a tart, sour taste.

Not in the mood for a German cocktail? Plisner Bittburger, a local favorite, has a hoppy, bitter flavor with a clean, dry finish – the perfect compliment to hearty German appetizers.

Speaking of German appetizers, here are some of my favorite ways to start a meal in Germany. Many of these are also served as sides.

Kartoffelsalat (German Potato Salad) is comprised of thinly sliced potatoes, crumbled bacon, chopped or sliced onion and vinegar. I like it when it’s served hot.

German Meatballs are made from sausage, onion, breadcrumbs and kraut, then rolled in flour and breadcrumbs and fried. They are typically served with a mayonnaise-based sauce.

Wurst is the best! Over 1000 types of wurst (sausage) exist in Germany. Nearly all wurst is made from pork (and sometimes beef or veal), spices, and peppercorns. However, each region makes its own types of wurst by adding special ingredients. Some of my favorites include:

Bierwurst—coarse slicing sausage flavored with juniper berries and cardamom.

Weisswurst—typically made from finely ground veal and spiced with chives and parsley.

Cervelat— a slicing sausage that reminds me of Italian salami. Made from a combination of pork and beef, spices and mustard or garlic.

Wurst is often served with a variety of mustards (sweet, hot, coarse or smooth), rolls and bread (rye and poppy seed rolls are especially good), and sauerkraut.

Written by Jen Westmoreland Bouchard for EuropeUpClose.com

More Travel Tips

Rizu chowdhury says

i want know about some cocktails resio and culture of the people of germany

– The description of Bockwurst is the one for Weisswurst, as the photo shows, too. Bockwurst is another story.

– Normally You won’t find Kraut in a meatball, and they are usually never fried. Mustard is normal, mayonnaise rather exotic.

Thanks for your input.I fixed the Weisswurst description.

Post Prohibition

Handcrafted Libations by Josh Sullivan

Liquor Cabinet

Aperol & Campari

C ampari and Aperol are an acquired taste. I’m sure you know a few people who won’t touch the stuff and some that swear by it. I fall into the latter category. I appreciate their sophisticated depth and find the bitter component they bring to cocktails absolutely essential. If it wasn’t for Campari we wouldn’t have the time-tested Negroni or Americano.

Both Aperol and Campari are Italian aperitivos produced by the Campari Group. Campari was created in 1860 by Gaspare Campari. Aperol was originally created by Luigi and Silvio Barbieri in 1919. They are both characterized as bitters, an alcoholic beverage that is flavored with bitter herbal essences. You will often find them in cocktail recipes tasked with the role of balancing the sweet notes of a recipe, much like their close cousin the amaro.

You’ve probably noticed conversations regarding the use of Aperol vs Campari in cocktail recipes. That’s because they have a lot of similarities, but I feel they are worlds apart. Aperol has a strong orange and mandarin orange flavor with a nice balance between a cinchona and gentian bitterness and an easy sugary sweetness. Campari kicks in with a bold woody bitterness, featuring more of a rhubarb and berry mid palette and finishes with a floral bouquet of potent herbs.

There are a couple things to consider when deciding whether to use Campari or Aperol in a recipe. First, Campari has a considerably bolder flavor, while Aperol has a higher sugar conent. If you prefer cocktails that are bitter then Campari will be your choice. It is harder to balance and needs an equal part sweetening agent like a sweet vermouth. On the other hand, since Aperol is smoother, it is also more versatile.

Second, always consider your color palette. Campari is a darker ruby red, while Aperol has a lighter orange coloring. (An interesting side note: Campari used to get its red coloring from carmine, which is made from cochineal beetles. Yes that’s right, I said beetles)

Third, Campari hass nearly double the alcohol content of Aperol. Aperol lends itself well to a milder, more refreshing summer drink. Campari is often in boozier drinks that pack a punch.

Aperol and Campari will run you around $25 a bottle.

Here are two Post Prohibition original recipes that feature Campari and Aperol.

The CutlasS

Add all ingredients in a mixing glass except the orange twist. Dry shake the ingredients to incorporate the egg, I like to use a hand held frother. Add ice and shake. Strain into a chilled cocktail glass and garnish with the orange twist or blood orange wedge.

Sneaky PetE

• 2 oz Buffalo Trace Bourbon
• 1/2 oz Campari
• 1/2 oz Noilly Prat Sweet Vermouth
• 1 oz fresh grapefruit juice
• 2 sprigs of rosemary
• 1 grapefruit twist

Muddle 1 rosemary sprig lightly in a mixing glass. Add all ingredients except the other rosemary sprig and the grapefruit twist. Shake with ice. Double strain into an old fashioned glass on the rocks, or even better one giant ice cube. Garnish with a rosemary sprig and grapefruit twist.

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24 Notes on “ Aperol & Campari ”

I was surprised to discover that I could be vehemently Anti-Campari and yet still Team-Aperol, especially since I’m the kind of girl who likes her whiskey neat, her wine dry, and her cocktails barely sweetened. To me, these bittered liqueurs each offer a very distinct and complex range of tastes that it would be a shame to miss out on, so if at first you don’t care for one, it’s well worth giving the other a chance.

Good point. How do you feel about Amari?

I have never even heard of it. Will have to keep an eye out.

Molly, take a look at my amaro (amari for plural) post: http://​postprohibition​.com/​l​i​q​u​o​r​-​c​a​b​i​n​e​t​/​a​m​a​r​o​/​#​a​c​c​ess They are bitter Italian aperitivos like Campari and Aperol, very similar. There are a lot of brands out there and they all have distinct flavors. Since you prefer the more mild Aperol over Campari, maybe test out a bottle of Amaro Nonino.

Interesting post. I agree they are very different yet similar, i like them both, but i put campari first, its my first love.

The cocktails looks very tasty, both in recipe and pictures, especially the Sneaky Pete.

Thanks. I put up a poll on my facebook: Aperol or Campari. Campari is winning so far. You’re in the majority.

wonderful info I adore campari snd never knew the color came from beetles..wonderful site, I browsed your tequila recipes..perfect for cinco de mayo!!

Thanks for the kind words. No better time to bust out the tequila than Cinco de Mayo. Keep it fresh!

Is Aperol something that you would serve on the rocks or neat? I like to drink amaro neat (Montenegro or Averna) and wondered if Aperol can go that way.

If you like amaro neat I’m sure you’d also enjoy Aperol neat. Aperol is often served on the rocks with soda as well. And of course makes for an excellent ingredient in cocktails.

Try it, like this.

I’ve actually never had Aperol, but I love a Negroni or two on a warm summer evening. Your compare-and-contrast has my tastebuds in an adventuresome mood.

Also, I almost never have everything on hand for a just-discovered drinks recipe. As a regular Negroni imbiber I always make sure to have Campari and Noilly Prat Sweet on hand. I just happen to have some Buffalo Trace; it’s one of my new favorite Bourbons. Bulleit is another, older favorite and I think it might make an excellent substitute. Now I need to figure out how to Kentuckify a Caprese salad to serve it with!

Michael-Bulleit would totally work in this cocktail. I have been using their Rye lately. A bottle of Aperol should get you creativity flowing, enjoy! Share your cocktail experiences.

I had an amazing drink at The Study at Yale with both Campari and Aperol and I have no idea how to make it, but it was amazing. I was indecisive at the bar and the bartender asked me if I wanted sweet, sour or bitter and I responded bitter and he presented me with the best drink to flow through my lips. ever.

Very interesting. Congrats!

I was wondering do you know how is Aperol produced?

Which is the difference between a bitter and a vermouth in terms of production?

Is Aperol wine based and infused with roots and plants? Or which kind of alcohol is it? Thanks!

I absolutely love Campari! The Negroni is by far my favorite classic cocktail. But, I absolutely love Aperol as well. I have recently been using Aperol as a bittering ingredient in one of my most recent cocktail creations. I think both have distinct qualities to offer. Also, Amaro Nonino is something I have been using in my cocktails as well. Averna is another of my favorite amaros. Delicious on its own as well as in mixed drinks. I use Averna for a play on a Whiskey Sour I have created. I just wish I had more guests that appreciated these flavors as much as I do. Keep up the good work, sir!

Hi, We fell inlove with Aperol and drank it as a Spritz. Sadly, we dont have Aperol in Manila, Philippines. Any advice how to get it over here? Or maybe you can share a good recipe to use as a substitute for our Aperol Spritz? Thanks!

What is the best way to store Aperol? Should I keep it in the refrigerator once opened or will it stay good at room temperature?

I lived in Rome for two years in the mid sixties (!) and adore Aperol, which wasn’t available in the US at that time. LOVE the Italian bitter drinks! In rome, if you ask for an Aperol “alla romana,” you get it in a glass with ice and spritzer, and a lemon-rubbed rim, dipped in sugar. In other places, they don’t know what “alla romana” means.

At the Spatenhaus restaurant, across from the Munich Opera they make a “haus spezial cocktail” of Aperol, sekt, and orange juice. The waiter told me, “The secret is not to put in too much orange juice.”

Where can I find Amaro Nonino? I’ve only had it at Fiorello’s in New York.

You can find Amoro nonino at Binny’s they have it there as well as both Aperol and Campari. I like both Aperol and Campari but I think I like Aperol better in that it is much easier to mix and play with. The orange flavors make it great to add orange bitters to in a boulevardier and actually this Sneaky Pete is very similar to a Negroni and Boulevardier variation that I thought I made up!

However if you don’t like sweet or nutty you probably wouldn’t like the Amaro nonino. It is rather sweet. Actually if you want that flavor (nutty) I would give black walnut bitters a go and use less Nonino.

The cocktail I’m fixing for Thanksgiving is a version of the Paper Airplane. I’ve purchased Aperol over Campari as I tend to prefer lighter and sweeter with a hint of bitter. However, I’d rather not spend the additional $40–50 on a bottle of Amaro Nonino. Any suggestions? I’ve heard of Ramazzotti being used in this drink. Can I pair with Aperol? I fell in love with this drink a year ago at a party and remember it as equal parts sweet and bitter. I ordered it in a bar awhile back and didn’t care for it at all — too bitter. No idea what the ingredients in the original version I had were! Thanks!

Try Amaro CioCiaro. A nice easy drink. It was invented in 1873, the recipe is a secret, but is based on bitter orange. It is dark brown in color, moderately sweet, and 60 proof.