This type of spirit, so present in meetings with friends and family, is consumed before meals and is a protagonist of the art of mixology, due to its versatility and wide range of flavors and possibilities.
From classics that transcend generations, such as Gancia, Amargo Obrero, Hesperidina, Negroni, and others, to new flavors that pair perfectly with gourmet proposals to enjoy on any occasion.
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Every September 19th is celebrated the World Snack Daya special date in the world of cocktails. This type of spirit, so present in meetings with friends and family almost as a ritual among Argentines, is consumed before meals and is a protagonist of the art of mixology, due to its versatility and wide range of flavors and possibilities.
To celebrate this date, let’s look at a selection of unique and easy-to-prepare recipes at home. From classics that transcend generations, such as Gancia, Amargo Obrero, Hesperidina, Negroniand others, even new flavors that pair perfectly with gourmet proposals to enjoy on any occasion.
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Freepik.
Some appetizers to enjoy on your day:
Gancia Julep
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Gancia
- 60 ml American Gancia
- 120 ml Squeezed grapefruit juice
- 2 sprigs or 7 mint leaves
- Garnished with mint + pink grapefruit
Hibiscus Spritz
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Gancia
- 50% Gancia Hibiscus
- 50% Sparkling Wine
- Garnish with a slice of orange or pink grapefruit
Pick and shovel
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Bitter Worker
- 50% Bitter Worker
- 50% Grapefruit soda
- Abundant ice
- We decorate with a slice of pink grapefruit
Hesperidin with tonic
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Hesperidin
- 30% Hesperidin
- 70% tonic soda
- Abundant ice
- Decorate with lemon slice
Cinzano the Second
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Cinzano
Ingredients:
- 70% Cinzano Second
- 30% Soda
- 1 slice of lemon
Preparation:
- Place the large rock ice cubes in a tall glass
- Serve 70% Cinzano Segundo
- Add 30% Soda
- Decorate with half a slice of lemon
Tips for the best Vermouth:
- Very cold vermouth and if possible soda too, because the cold preserves the bubbles better.
- Preferably use soda water and not carbonated water because this way we ensure that it always has the same carbonation intensity.
- As always, use large rock ice because it doesn’t dilute the cocktail.
Campari Spritz
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Campari
Ingredients:
- 3 parts Prosecco
- 2 parts Campari
- 1 part soda
Preparation:
- Fill the glass halfway with ice cubes
- Add the Prosecco
- Add the Campari
- Top with a dash of soda
- Stir slowly to integrate
- Serve with half a slice of orange as a garnish inside the glass.
Negroni
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Ingredients:
- 1 part red vermouth
- 1 part Campari
- 1 part London dry Gin
Preparation:
- Bring a short drink glass with ice
- Add the vermouth
- Add the Campari
- Add the Gin
- Stir slowly to integrate
- Decorate with half a slice of orange
Aperol Spritz
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Aperol Spritz
Ingredients:
- 1 part sparkling wine
- 1 part Aperol
- Soda
- Ice
- 1/2 slice of orange
Preparation:
- Fill the glass halfway with ice cubes
- Add the sparkling wine
- Add the Aperol
- Top with a dash of soda
- Stir slowly to integrate
- Serve with half a slice of orange inside the glass
Cynar Julep
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Cynar
Ingredients:
- Fresh mind
- 15 ml lemon juice
- 15 ml simple syrup
- Cracked ice
- 60 ml of Cynar 70
- Grapefruit juice to complete
Preparation:
- In a tall glass, gently muddle the mint (avoiding breaking the leaves), along with the sugar and lime juice.
- Add plenty of crushed ice
- Add Cynar 70
- Complete with grapefruit juice
- Assemble everything and stir with a long spoon to integrate the ingredients.
- Decorate with a fresh sprig on top
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
