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It's produced mostly by artisanal small "factories" that pick and peel organic lemons by hand and use recipes passed down through generations, making this the limoncello-tasting capital of the world.
Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif .
Limoncello, soda water, Prosecco, and fresh basil combine to make this refreshing, sweet-tart summer cocktail.
Limoncello — or limoncino, as it is sometimes called— is an Italian liqueur made from lemon zest. It tastes like a boozy lemon gelato and is often drunk as a digestivo to cleanse the palate ...
Spritz was created during the period of the Habsburg domination in Veneto in the 1800s, under the Kingdom of Lombardy–Venetia.The soldiers, but also the various merchants, diplomats, and employees of the Habsburg Empire in Veneto became quickly accustomed to drinking local wine in the taverns, but they were not familiar with the wide variety of wines from the Veneto, and the alcohol content ...
A spritz is an Italian wine-based cocktail, commonly served as an apéritif across Italy. It consists of Prosecco , digestive bitters , and soda water . The original spritz veneziano ( Italian: [ˈsprits venetˈtsjaːno] ) uses Select as bitters and was created in Venice in 1920.
2 to 4 bottles of different amari (these are your spritz bases) Several bottles of quality prosecco (each bottle will yield about 7 spritzes) Plenty of good-quality seltzer
An Aperol sour in a bar in Tübingen Aperol spritz, popular worldwide. The spritz, an apéritif cocktail, is often made using Aperol. The result is known as the Aperol spritz. Another variant is the Aperol sour.