Venetian Select Spritz

Venetian Spritz

The Spritz then evolved into the Venetian Spritz, incorporating the bitter component - bitter liqueurs including Select, Aperol, Campari or Cynar. The Venetian Spritz has transformed over the years.…

Italicus Spritz

Italicus Spritz

A simple spritz recipe that delicately highlights the floral and bitter citrus notes of Italicus Rosolio di Bergamotto.…

White Negroni Sbagliato

White Negroni Sbagliato

A blend of two Negroni variations. Toby Cecchini, owner of Brooklyn's Long Island Bar, calls for Carpano Bianco Vermouth. The White Negroni Sbagliato is a light, earthy spritz.…

Sgroppino al Limone

Sgroppino al Limone

The Sgroppino al Limone is a Lemon Sorbet Cocktail. Tart, citrusy, simple yet tasty. This cocktail makes me wonder why there aren't more well known sorbet cocktails. An easy recipe resulting in a great dessert cocktail.…

Gentian Grapefruit Spritz

Gentian Grapefruit Spritz

A great flavour combination - woody, earth notes from the gentian amaro, slight bitterness from the grapefruit and a touch of sweetness from Prosecco.…

Milanese Breakfast Martini

Milanese Breakfast Martini

Originally name 'Breakfast in Milan' and created at Jamie Oliver's in London - inspired by the Negroni and Breakfast Martini.…

Aperol Spritz Recipe

Aperol Spritz (PDT version)

The Aperol Spritz is a bittersweet, refreshing summer sipper. This is PDT's version with a lower of Prosecco and the addition of freshly squeezed orange juice for a slightly sweeter and even more sessionable Spritz.…

Aperol Spritz Recipe

Aperol Spritz

The Spritz dates back to the 1800s but Aperol wasn't created until 1919. It gained popularity in the 1920s and 30s and soon became the bitter liqueur of choice for the Spritz.…

Chambord Royale Recipe

Chambord Royale

Chambord Royale is a simple and tasty variation of a classic Kir Royale, substituting the sweet, rich Black Raspberry Liqueur in place of creme de cassis.…

Bellini Cocktail Recipe

Bellini (Difford’s variation)

The Bellini originated in the 1940s at Harry's Bar in Venice, Italy. The original recipe calls for white peach puree and Prosecco. This recipe is a subtle variation created by Simon Difford.…