Replacing champagne with beer and then having "just drink some of the beer to make room in the bottle" as a step in the recipe is why Shaq is truly a man of the people.
Reporting back on the Spaghett. It was amazing. I probably prefer it to a normal spritz. Another nice way to dip your toe in the pool of orange/red Italian amaro is Audrey Saunder’s Intro to Aperol - 2oz Aperol, 3/4 oz lemon juice, 1 oz gin, a few dashes of Ango. It tastes like an orange jelly candy.
I live in the part of Italy from where both Aperol and prosecco are from. Here any spritz at bars costs about €3,50, like a beer, which is how we drink it: it's just a very casual, low alcohol refreshing drink. A bottle of prosecco costs about €5,00 and with €10,00 you can get into the fancy stuff 😅
Spritz you can order everywhere here would be: plain (prosecco, soda, lemon slice), aperol (prosecco, soda, aperol, orange slice), campari (prosecco, soda, campari, lemon slice), cynar (prosecco, soda, cynar, lemon slice), misto (prosecco, soda, aprol, campari, orange), select (prosecco, soda, select, orange). All may come with an olive. All may be ordered as "prosecco macchiato", which is like a spritz without soda (often more expensive). Hugo is also popular (prosecco, soda, elderberry flower syrup, mint sprig) and costs the same. All come with a few chips on the side, and some places will bring other snacks as well.
The beer and amaro cocktail also works insanely well with select aperitivo, which is like the halfway point between aperol and campari, but with an extra vanilla note. And if you’re gonna buy select aperitivo then you might as well pick up amaro braulio as well and make a spritz out of a combination of the two. All you do is sub out the aperol in the aperol spritz recipe for 3/4 parts select and 1/4 parts braulio. It’s a really special twist on a very simple cocktail
as soon as you started talking about aperol, i prepared to comment about my go to cocktail with aperol, tequila, ornage bitters and optional sugar or white chocolate syrup for texture. What a good combo!
I was able to hold out a whopping 24 hours after watching this before I went and made a Spaghett. I used Land Shark Lager based on the clear bottle recommendation and I gotta say it was phenomenal.
I have been ordering spaghetts at the bar on my block on 150th and Broadway Bing bong! and it's so good with averna and lemon, defiintely the best combo yet. I got a group of four guys ordering them the other day. I'm drinking one now with a peroni, full italian
Ever since that first amaro video, I've been adding everything from Aperol to coffee liqueur to my cheap beer. It's a good way to use up all those bottles, and I don't feel guilty buying something new cause instead of sitting on my shelf for years I'll just mix it up with the swill :)
I love amari, and they make such amazing summer drinks. Take the americano, the precursor to the negroni: 1.5oz each Campari and sweet vermouth, served on ice as a highball topped off with club soda. Cynar with lemon and club soda is also a winning combination.
This explains to me precisely why my minimal/maximal DIY bar stocking program settled so firmly on Aperol as my "bitter." I'm not a big fan of bitter. And I made this bar by trial and error mixing.
My brain works like yours! I landed on making the spaghett, without knowing it was a thing, for the same reasons you mentioned. I just called it "Trailer Park Aperol Spritz". I also went with Miller High Life because it's "the champagne of beers".
I thought I didn’t really like amaro (really sensitive to bitter taste, thanks genetics) but I love jungle birds! Which has a lot of Campari, along with a lot of sugar in the form of pineapple juice and Demerara simple syrup. When in doubt, try a tiki drink.
For anyone wondering. I tried the beer amaro cocktail with Hamm's and campari and it's pretty good but just expect it to be more bitter than aperol so maybe leave out the lemon juice
I know I'm 9mo late to this video but you HAVE to try the Division Bell cocktail. I add just a quarter ounce of simple to sweeten it up, but the combo of smoky mezcal, fruity aperol and lime, and the little added complexity of maraschino liquer is just perfect
Because Amaro Nonino is expensive and a pain to get, you can sub half and half Averna and orange liqueur (like dry Curacao). E.g. if you were going to put in 1 oz of Nonino, you'd put in 1/2 oz each of Averna and dry Curacao. A bar near me makes them this way, and a lot of people I know prefer this over Nonino.
Obviously, keep coming here for the funny fella who shares smarts on food. But with that delivery, I wonder if there's anything in this world shaq could talk about, and I wouldn't listen. bless
I love a Campari and lemonade, like a girl who's just flown in from Luton airport in 1976 😅 If you're doing an Aperol Spritz though then all you need is a basic prosecco. No one's going to cry if that loses some fizz over a couple of days. There's no sense wasting a top shelf champagne in a cocktail.
my summer goal is to try a spaghett with every single amari in my arsenal and every single kind of citrus I can get my hands on. will report back with the results
Had the following in oaxaca last spring mezcal negroni So with a super smokey mezcal, Cynar and antica Formula. I dont like mezcal but this drink was bussin!
If you already love, or want to try, an Aperol Spritz, most liquor stores sell Prosecco in 3 packs of small bottles, which will give you just 2 decent sized Spritz' apiece. That way you avoid the "whole bottle" issue!
Aperol Spritz isn’t fancy over here in Germany! It’s kind of like beer - drink it as a sundowner just to relax or get sloppy drunk with it at a party. If you make it with Prosecco, it’s also not expensive, but pretty cheap. Think 3,50 € at a bar place
I'd love to hear some ideas you have for using aguardiente, pisco, or even cachaça. I've been getting into the more specific regional and ethnic liquors, and they're amazing, but I often struggle to come up with good ideas on how to mix them.
My favourite use for aguardiente is the Canchanchara, which is basically a proto-daiquiri using honey (or hiney syrup) insted of simple. For Cachaca, I love a cocktail called Bitter in Brazil, which uses curacao, a vermouth called punt e mes (can substitute red vermouth with a splash of campari) and barspoon of fernet branca. I hope you like one of them!
if you like fernet, a modern classic here in Brasil is the Macunaima. one of my favorite drinks, the fernet tasting notes are a great addition but as any good cachaça drink, she's still the star of the cocktail, so you can try it with different bottles (cachaça branca, aged cachaça, etc.)
and keeping with the theme of the video, I'd be a fool not to mention Rabo de Galo. one of the easiest and most popular cachaça drinks, also great to test out different bottles
highly recommend making your own cream of coconut, it's super easy, just coconut milk and sugar, and it comes together more quickly than a simple syrup
I just winged it with half a can of coconut milk, teaspoon of sugar, and half a teaspoon of corn starch. For the Hey Mambo that pineapple juice is sweet enough that straight coconut milk might’ve worked fine. Blended with ice it was very nice indeed!
@@angellmpls1 Steve the Bartender made a video with a very simple recipe, it's the one i use: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-roASIPHeYOw.html&ab_channel=StevetheBartender
@@angellmpls1 Steve said: 400 ml coconut milk, 375 grams sugar (1 & 1/3 cups), and a pinch of salt. Always turns out well for me, and keeps for like a month in the fridge if you put it in a pop top bottle
I bought a bottle of campari and have been trying to get into it but can't for the life of me get with the taste. Definitely going to try that and see if she'll make a man out of me.
@@MeatyM haha!! Campari is one of the drinks that makes my spirit soar. Idk why but the bitter, juicy, flavor blast is one of the best things I’ve ever tasted! Maybe it’s one of those flavors that will grow on you!
I made up my own little spaghett offshoot the other day, by decanting the highlife into a giant glass full of ice, and doing about an ounce of Campari and maybe 2oz grapefruit soda for a radler adjacent experience and she was 👌🏼 killer
@@m_a_k_e_n_n_a that sounds incredible. I think my love (obsession?) of Campari and grapefruit are related. I must try your enhanced spaghett radler. I have everything already except… I think I only have IPAs
I’m sure it would make a tasty drink but it def wouldn’t taste similar at all. Definitely wouldn’t call it a paper plane. I even take umbrage with substituting Montenegro but at least that is a light bodied Amaro similar to Nonino but unlike averna or ramazotti which are medium bodied.
Prosecco =/= Champagne. In Europe, a bottle of Prosecco will run you about 10 dollars or less. Champagne will run you about 60. Your segue into the miller lite cocktail was like saying. "This cocktail is made with Smirnoff. But you don't want to open a whole bottle of Grey Goose. So why not make it with Costco vodka instead."
Having just sent out invites, I'd be very interested in a video about housewarming drinks! A bunch of options that would impress and elevate the party but allow you remain the host rather than turn into a full time bartender
I went to Naples a couple years ago and our Airbnb was right next to a bar ran by a guy called Luciano who did not speak a word of English and would just hand us pints of Aperol spritz that were 50/50 prosecco and Aperol for 2 euro a pop. There was nothing fancy or worldly drinking them lmao.
Alright. I don't like Aperol or Aperol Spritz. But I really like herbal bitters like Averna or Jägermeister, as long as they're ice cold. WTF am I supposed to do with that approachable/challenging scale at the end?
