I bought a Prosecco bottle to give a try in the Old Cuban Cocktail, but there wasn’t any mint when I arrived at my friend’s house, then we just drank it and I made an Aperol Spritz with it:
- 3oz Prosecco
- 2oz Aperol
- 1splash Club Soda
It is refreshing and have a slight bitter taste in the end, just the right amount to make you want to sip it again.
The soda really makes a difference.
Besides that I think Prosecco is better at its own, when compared to the Aperol Spritz.
I tried my Cachaça golden ratio cocktail again, now with
- 1.5 oz Cachaça
- 0.75oz Vermuth Bianco
- 0.25oz Aperol
The bitterness of Aperol was there and I didn’t want it. Although it was a nice cocktail still being on the sweet side, becausse I didn’t changed the vermuth to a dry one.
I guess a dry curacao will be a great substitution for the Aperol, adding its own bitterness.
Just found this recipe (09/30):
- 1.5 oz aged rum
- .75 oz dry vermouth
- .25 oz orange liqueur
- .5 tsp grenadine
- 2 dashes bitters
Stir with ice, serve on the rocks with a twist of lemon.
Here is a pic:
I also had a Corn’Oil, with my home made Falernum.
I just infused Allspice, cloves, ginger and lime zest in aged Rum, but no almonds, and then added a rich simple syrup in it. It tasted good, adding a nice spicy to the rum and I think is a nice sipper.