by Andrew Chalk
In Italy, it's a culture. The pre-meal appetite enhancer or aperitivo (aperitif in French) and the post-meal linger-around-the-table drink to let digestion take its course drink, digestivo (digestif in French). Anyone who has bathed in the culture while in Italy never curtails it on re-entry into the USA. They, as well as anybody, realize that the Italians simply know something we don't about The Meal Experience.
Fortunately, some enterprising importers are aiming to make adopting this culture easier here. To start Italicus Rosolio Di Bergamotto
ITALICUS Spritz
Created by ITALICUS Rosolio di Bergamotto
1 part ITALICUS Rosolio di Bergamotto
2 parts Prosecco (or Champagne)
Glass:
Method: Serve in a tumbler glass with cubed ice and garnish with olives.
Montenegro Amaro
The Bower (New Orleans)
Bar Manager: Mickey Mullins
Hydrix - Wild Turkey bourbon, Contratto, Montenegro Amaro, lemon juice, mint
Ingredients
1.5oz mint-infused Contratto
.5oz Wild Turkey bourbon
.5oz Montenegro
.5oz lemon juice
Splash of Aquafaba
Mint for garnish
Method
Add all ingredients into a cocktail shaker filled with ice and shake your heart out. Pour into a rocks glass with fresh ice. Garnish with a sprig of mint.
Select Aperitivo
You may have heard to Aperol? Well this is its cousin who dropped out of school after failing shoe-tying. Select Aperitivo.
THE ORIGINAL VENETIAN SPRITZ, SINCE 1920.
Enjoying a bubbly and refreshing Select Spritz is easy as 1-2-3.
3 PARTS PROSECCO 2 PARTS SELECT APERITIVO 1 SPLASH OF SODA GARNISH WITH A GREEN OLIVE Start with an effortlessly elegant stemmed wine glass. Add ice, Select Aperitivo, Prosecco and soda. Stir gently and garnish with one green olive.
Spritz Life Tip: reserve remaining green olives as an antipasto to enjoy over lingering conversation.
Sample.