Originally Posted by
Abby
Or the Italian (Venetian?) Spritz - still or sparkling dry white wine (Prosecco?). "Uno spritz con bitter" means Campari added to the wine, topped up with soda/sparkling water and served with a slice of lemon and maybe an olive. Or substitute Cynar liqueur (made from artichokes). Aperol (bitter orange/herb flavour) can also be used and garnished with an orange slice. Has anyone had these?
The typical Spritz from Venice is made with Aperol. I love it! But it always tastes nicer in el Venetto. I've had the campari version in Milan, but I prefer the rhubarb of Aperol.
I like Cynar as an aperetivo, but not mixed with Prosecco or any other wine.
My favourite wine cocktails are Bellinis, Sangria (enter Sangria as a search keyword in the Air Canada forum for an authentic recipe) and Kalimoxo (red wine and coke - it's a teenager drink). Otherwise I prefer Sake as a real cocktail ingredient - blends well with raspberries and is an interesting substitute for vodka in a Bloody Mary.