Negroni Week 2019 Recipe:: Negroni Sbagliato from Bar Basso in Milan

Ciao Tutti! It’s my favorite week of the year! Negroni Week!

I love a Negroni. You could say it is one of my favorite Italian cocktails, and I have several variations in my book Cocktail Italiano , but this one is for a Negroni Sbagliato, one of my favorites from my favorite bar in Milano, Bar Basso.

What can I say about Bar Basso, that has not already been written about it? It’s the most classic Italian bar you will set foot it. Its owner is famous for this amazing cocktail which all started as a mistake, but a happy mistake and those are the best kind. In my opinion Bar Basso is what a bar should be like. It’s messy and un-kept though it’s chic decor makes it authentic, warm and friendly but still somewhat chaotic.

Great looking people of all ages congregate until late into the night. The blaring neon bar sign beacons you to cross the street and order a drink. Settle in and watch the ultimate sartorialist scene unfold. It’s quintessential Milan, Bar Basso.

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Negroni Sbagliato- Bar Basso

Negroni Sbagliato
Serves 1

You will need:
– 1 ounce sweet vermouth
– 1 ounce Campari
– 1 ounce lightly sparkling wine
– Orange slice

To prepare:
Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Cin Cin and find more Negroni recipes in my book Cocktail Italiano.

Happy Negroni Week! xx

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Easy Summer Cocktail: The Campari Spritz

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As you all know, I am a girl that loves a cocktail, especially a Campari Spritz. It’s the easiest cocktail recipe and is perfect for summer happy hours.

Blood orange soda gave this cocktail the perfect balance. You can pick yours up from local markets including Trader Joe’s. While I love the bitterness of Campari, most people don’t love it as much as I do. Add a little sweetness with the soda and boom! The perfect combination is born.

Annette’s Campari Spritz

You will need:
– 2 oz. Campari
– 1 oz  San Pellegrino Blood Orange Soda 
– 1 oz. Prosecco
– Garnish with an orange wedge

To prepare:
In a stemmed glass, add ice cubes. Next, add Campari, then orange soda, and top with Prosecco.

Serve with an orange wedge.

Cin cin!

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Summer Recipe:: Cantaloupe Campari Pops

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

 

Hi everyone! It’s Nicole, Annette’s blog manager and friend, and I am here today with a very important treat for the heat: cantaloupe Campari pops. Like Annette, I live in Atlanta, and it has been unbelievably hot already with several weeks of temperatures well into the 90s starting back in May. YIKES! Needless to say, I’ve been on the hunt for creative ways to stay cool, and I, of course, turned to Annette’s blog for some refreshing ideas. 

Enter cantaloupe Campari pops. For one, this popsicle looks as cool as it does delicious. For another, it’s made with Campari making it an adult-only delight.  Of course, you can easily leave-out the Campari and make a second batch for the kids, too.

Summer is prime melon season which means you can make these from now until fall. Cool off from the heat with these summer treats.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small saucepan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the Campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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Beer the Italian Way

Italian Cocktails and food

This cocktail is one of my favorites in Cocktail Italiano because beer is one of my beverages of choice! Are you surprised?! I love how it can be zippy and refreshing.

The beer americano has become very popular all along the Riviera. Instead of using soda or tonic, bartenders use beer to finish off this refreshing summer choice. I think you will love adding this to your summer cocktail arsenal, especially with long summer nights and fun summer holidays just around the corner.

Try it; you’ll like it! Look for this and other amazing summer cocktails in Cocktail Italiano!

Beer Americano
Serves 1

You will need:
– 1 ½ ounces Campari
– 1 ½ ounces sweet vermouth
– 3 ounces lager beer
– lemon zest, for garnish

To prepare:

Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktail with the beer foam, about 3 ounces.

**Note: For a lighter Americano feel free to pour 2 ounces of the beer into the cocktail as well. However, this should be done before you top the cocktail with the foam.

xx Annette

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aPOPitivo:: An Aperitivo Recipe Perfect for Summer

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

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