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Once upon a time, Gentleman Dave mentioned that he was not a fan of sparkling wine. To open his mind, the Gents pulled out all the stops to see if they could win him over. We suggest that you should make these drinks too. You know, just to teach Dave a lesson. You’ll have to listen to the episode to see what he thought.
First up is an old drink called the Aperol Spritz. You can find the recipe on the back of any bottle of Aperol. The Aperol webisde calls Aperol the perfect apertif. It also says this . . .
"The name says it all: Aperol is the perfect aperitif. Its unique bittersweet taste and bright orange color derive from a secret and original recipe, that has remained unchanged over time as a result of the hard work of 7 years of experimentation. An infusion of selected primary components including oranges, herbs and roots in a perfectly balanced combination
Tasting Aperol Notes
Lightly alcoholic, zesting orange with appealing complex herbal scents harmonized with a touch of vanilla
Intense orange top with herbal and woody body notes, pleasantly bittersweet and salty
Velvety and rounded, with long-lasting orange and wood memories
Herbal long pleasant typical bitterness"
Why don't you just go grab a bottle and give it a try right now?
3 parts Prosecco
2 parts Aperol
1 splash of soda
Pour ingredients over ice cubes and garnish with a slice of orange.
This drink has been made like this since 1919. It’s 99 years old! It tastes pretty much like the tasting notes from the Aperol website. There’s a lot of orange with a little sweetness. The Prosecco curbs the orange a little bit, but it’s still there. After you swallow, the orange taste starts to dwindle and a little bittersweet taste lingers. It actually makes you want to take another sip. It’s a perfect pre-dinner drink. It's light, refreshing and stimulates the appetite. Mmmmmmmm. Pasta anyone?
Next up is a drink that you probably haven’t tried yet. Its called the Nightshade and was created by Shion Fujita at Cin Cin in Vancouver, B.C. This recipe comes from the latest issue of Taste Magazine which is published by the BC Liquor Board.
by Shion Fujita, bar manager at Cin Cin, Vancouver, B.C., 2018
1 ounce white rum (Havana Club 3-year-old Anejo Rum)
1/2 ounce creme de cassis
1/4 ounce Chamomile Syrup (recipe follows)
1/2 ounce lemon juice
Prosecco to top
plum wedge for garnish
Into a cocktail shaker, add spirits, syrup and lemon juice. Add ice then shake vigorously. Strain mixture into a champagne flute. Top with Prosecco. Garnish with a plum wedge.
Chamomile syrup recipe
In a saucepan over high heat. prepare a simple syrup of 1/2 cup (125 ml) water and 1 cup (250ml) sugar, careful not to boil. Remove from heat and steep 1/4 ounce (7 grams) of chamomile tea leaves for 10 minutes and strain into an airtight container. Store in the refrigerator.
This is such a great drink. Sparkling rum, with a little black currant flavour. A little zing-a-zing of lemon. That certain something that’s got to be the Chamomile right? So good. Do yourself a favour and be the first kid on your block serving this at your next cocktail party. You will be held in awe. Then later on for questioning. Don't worry, it's just routine.
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The Gentlemen of Elegant Leisure