Main content starts here, tab to start navigating
a glass of wine

Aperol Spritz

World famous. A classic. Doesn’t get more “Summer in Italy, in New York City” than this. Go ahead, put an olive in it. For Prosecco week we are making this classic with one of our favorites: De Stefani Prosecco Frizzante DOC. 

Aperol was created in 1919 through the efforts of the Barbieri brothers, Luigi and Silvio, after seven years of dedicated experimentation. In the immediate post-war period and in later years, Aperol became popular all over Italy, particularly with the people who gathered in cafes in Padua and bars in Venice.

a glass of wine

Cynar Spritz

Who knows the show Carosello? What if we said, “Contro Il Logorio della vita moderna!” Well, this spritz made with a Cynar, a bitter produced from artichoke leaves, and Flor Prosecco is an elixir against the wear and tear of modern life. 

Cynar (pronounced Chee-Nahr) is an iconic Italian amaro liqueur made from 13 different herbs and spices including artichoke leaves (Cynara scolymus), from which the drink derives its name.

a glass of wine on a table

Babbo Spritz

Inspired by the original Venetian Spritz, our version starts with a base of Aperitivo Select and adds fresh-squeezed grapefruit juice. In our namesake Babbo Spritz, we love to use Flor Prosecco. 

Fun Fact: When the Pilla Brothers created Select Aperitivo in 1920, the social and economic revitalization of post-war Venice was a high priority for them. The name was both intentional and fortuitous; selectus means “to select” in Latin and Pilla Aperitivo Select would become the aperitif of choice for 100 years and counting.

a glass of wine on a table

Campari Spritz

A base of Campari mixed with Per Ora Prosecco DOC makes this classic bitter spritz. Is that a Castelvetrano olive, you ask? Why, yes, it is! Come taste why a little brine makes it impossible to have just one spritz! 

Campari was created by Gaspare Campari in 1860. It is a brilliantly clear bitter liqueur, infused with Chinotto and Cascarilla, with a vibrant red color.

a glass of wine

Hugo Spritz

Don’t call it a comeback. The Hugo Spritz seems to be all the rage but it is a classic from the Alps. We combine its original, and often neglected, original ingredient of lemon balm syrup with complex flavors of Giffard Non-Alcoholic Elderflower Liqueur. Add some mint leaves and a lemon peel and you have the perfect recipe to show off the main act: Pitars Prosecco Millesimato 2022 Brut Nature DOC. 

Fun Fact: The Hugo cocktail was created by Roland Gruber, a well-known bartender in Alto Adige, who decided to flavor Prosecco with mint leaves and lemon balm syrup.

a glass of wine

Cinema Paradiso Spritz

Inspired by the Sicilian sun and the 1988 film by Giuseppe Tornatore, Beverage Director Juan Pablo Escobar had an idea to bring together the bittersweet flavors of cola and savory characteristics of rosemary while maintaining a core of bitterness by using tonic water for dilution. Made with Vito Giannone Amaro Segesta and finished with Flor Prosecco. 

Fun Fact: Amaro Segesta was created by enotechnician Vito Giannone in 1958 in a small laboratory in the center of Marsala from a jealously guarded recipe handed down from generation to generation. It is produced from a maceration with more than 20 different herbs.