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Yahoo
13-06-2025
- Yahoo
How to enjoy a sober aperitivo hour in Italy
Between 6 and 8 p.m. each evening, bars and cafes across Italy buzz. For Italians, the tradition of aperitivo represents less a happy hour and more a state of mind. This golden hour that beautifully separates work from free time offers friends and family a chance to gather over cocktails and conversation. The word for aperitivo comes from the Latin aperire, which means to open, in reference to opening digestion before dinner. Its medicinal purpose dates back to ancient Rome, where wealthy families gathered to drink herb-infused wine meant to whet the appetite before evening meals. Today's enjoyment of pre-dinner drinks is woven into Italian culture, boasting a rich history concentrated in Italy's north. Sober travelers need not fear exclusion from this rich cultural practice, though. Italy's evolving bar scene caters increasingly to sober-minded consumers with analcolico takes on signature cocktails and refreshing alternatives found at most cafes. (Sober tourism is a growing trend—here's how it can transform your trip) The story behind the first modern apertif begins in 18th century Turin, where distiller Antonio Benedetto Carpano discovered vermouth from a blend of sweet wine with herbs and aromatic spices. The 1786 creation soon became a favorite not only among royalty, but across all social classes, especially as cafe culture gained traction across Italy. Now more than 200 years later, satisfying alcohol-free alternatives to vermouth-based apertivi abound. Instead of a glass of vermouth, alcohol-free consumers can take in Turin's rich history with a stop at Café Platti; the sumptuous interiors remain true to its 1870s origins. Here you can sip their alcohol-free version of an Aperol spritz, featuring red Sanbitter, or choose between an orange juice with tonic water or a classic Shirley Temple. A less formal, but equally lively scene unfolds at Turin's Central Market, where alcohol-free drinks are served at the city's first-ever dry cocktail bar. Affini Dry 0.0 prides itself on sustainability and innovation. Both are evidenced in their hand-crafted drinks sourced from local ingredients. Their low- to no-alcohol creations include the Turin Mole, made of juniper water, lime, ginger syrup, and kombucha, alongside the Coco Punk with de-alcoholicated bitters and tonka bean syrup. What vermouth is to Turin, Campari is to Milan. The nightly cocktail ritual remains a central part of Milanese culture, earning the city a rightful place as Italy's aperitivo capital. In the heart of Campari territory, bars still take note of alcohol-free patrons with delightfully herbaceous takes for the city's favorite time of day. Look no further than Camparino's historic bar with views of Milan's spectacular Galleria or the stunning Duomo for an alcohol-free 'Crodino Spritz.' The 'Il Dandy' offers a more unique nonalcoholic apertif with bitter notes derived from artichoke and basil cordial. Away from the city center and located in Milan's Naviglie neighborhood is the cozy Mag Café with a drink list featuring a variety of options that change with seasons and trends. Bar manager Emanuele Cosi and his team pull from a panel of gins, rum, vermouths, and a handful of aromatic bitters, all at 0.0 percent ABV, to craft truly unique alcohol-free options for bar patrons. Their 'Da Grande Saro un Negroni' represents Mag Café's reinvention of a Negroni with none of the alcohol and all of the flavors associated with aperitivo. (Milan has a secret—its hidden aperitivo bars. Here's where the locals go.) In the birthplace of the well-loved Venetian spritz, Arts Bar surprises with its exquisite seasonal mocktails, drawn from works of art and served in Murano glass designed specifically for each drink. This bar, tucked into the back of St. Regis Venice, offers not only stunning views of the Grand Canal, but a challenge to traditional conceptions of aperitivi. The current 'Brittania 1201' provides the bar's version of an alcohol-free martini based on Claude Monet's 1908 masterpiece 'Il Canal Grande.' Alternatively, visitors to the floating city should try the 'Spirit Illusion,' based on the life-size sculpture of a dress with no woman which inspired Arts Bar's creation of a spritz with no alcohol. While aperitivo originally dominated Italy's north, it now stands as a nation-wide tradition with alcohol-free alternatives commonly found at bars and cafes across the country. Whether sipping from a piazza in the eternal city or pausing on a long summer's eve in Sicily, each of these soda-like drinks offer all the experience without the alcohol. Simply look for aperitivo analcolico on any drinks menu and try one or all of these Italian classics: 1. Cedrata Cedrata, an Italian fizzy favorite, subs in for an ideal apertif with just the right balance struck between sweet and sour. Tassoni's version, created in 1956, celebrates cedar citrus sourced from Calabria to provide the beverage's unmistakable flavor. Its unique yellow hue derives from concentrated safflower extract and the fruit for which it's named. Cedrata is best enjoyed chilled and adorned simply with basil leaves. 2. Chinotto For a true Mediterranean classic, raise a glass with chinotto. This beautifully bottled beverage takes its name from the sun-ripened fruit whose extract provides the drink's signature flavor. Native to China, the chinotto tree now thrives on the Ligurian coast, where it was imported by a sailor from Savona in the 16th century. Extracts from the tree's golf ball-sized citrus fruit blend beautifully with herbs like cinnamon and rhubarb. Not to be mistaken with its American cola look-alike, this well-loved soda is widely savored across Italy as a stand-alone apertif. 3. Crodino This non-alcoholic favorite hones in on the bittersweet tension of Italian apertivi with its refreshing concoction from 15 different herbs. Created in 1965 and acquired by Campari Group 30 years later, the closely guarded recipe remains the same to offer the perfect botanical alternative to a classic Aperol spritz. Sips of this classic drink take in hints of cloves, cardamom, coriander, and nutmeg. You'll find this soft amber colored drink served simply in its classic glass bottle or enjoyed over ice in a long-stemmed wine glass with an orange slice as garnish. (When you go sober for even a month, your body will change. Here's how.) Alyssa Blakemore is an American freelance writer based in northern Italy, specializing in culture, history, and international relations.
National Geographic
13-06-2025
- National Geographic
Say ciao to these alcohol-free takes on Italian aperitivo classics
Between 6 and 8 p.m. each evening, bars and cafes across Italy buzz. For Italians, the tradition of aperitivo represents less a happy hour and more a state of mind. This golden hour that beautifully separates work from free time offers friends and family a chance to gather over cocktails and conversation. The word for aperitivo comes from the Latin aperire, which means to open, in reference to opening digestion before dinner. Its medicinal purpose dates back to ancient Rome, where wealthy families gathered to drink herb-infused wine meant to whet the appetite before evening meals. Today's enjoyment of pre-dinner drinks is woven into Italian culture, boasting a rich history concentrated in Italy's north. Sober travelers need not fear exclusion from this rich cultural practice, though. Italy's evolving bar scene caters increasingly to sober-minded consumers with analcolico takes on signature cocktails and refreshing alternatives found at most cafes. (Sober tourism is a growing trend—here's how it can transform your trip) Turin The story behind the first modern apertif begins in 18th century Turin, where distiller Antonio Benedetto Carpano discovered vermouth from a blend of sweet wine with herbs and aromatic spices. The 1786 creation soon became a favorite not only among royalty, but across all social classes, especially as cafe culture gained traction across Italy. Now more than 200 years later, satisfying alcohol-free alternatives to vermouth-based apertivi abound. Instead of a glass of vermouth, alcohol-free consumers can take in Turin's rich history with a stop at Café Platti; the sumptuous interiors remain true to its 1870s origins. Here you can sip their alcohol-free version of an Aperol spritz, featuring red Sanbitter, or choose between an orange juice with tonic water or a classic Shirley Temple. A less formal, but equally lively scene unfolds at Turin's Central Market, where alcohol-free drinks are served at the city's first-ever dry cocktail bar. Affini Dry 0.0 prides itself on sustainability and innovation. Both are evidenced in their hand-crafted drinks sourced from local ingredients. Their low- to no-alcohol creations include the Turin Mole, made of juniper water, lime, ginger syrup, and kombucha, alongside the Coco Punk with de-alcoholicated bitters and tonka bean syrup. Milan What vermouth is to Turin, Campari is to Milan. The nightly cocktail ritual remains a central part of Milanese culture, earning the city a rightful place as Italy's aperitivo capital. In the heart of Campari territory, bars still take note of alcohol-free patrons with delightfully herbaceous takes for the city's favorite time of day. Look no further than Camparino's historic bar with views of Milan's spectacular Galleria or the stunning Duomo for an alcohol-free 'Crodino Spritz.' The 'Il Dandy' offers a more unique nonalcoholic apertif with bitter notes derived from artichoke and basil cordial. Away from the city center and located in Milan's Naviglie neighborhood is the cozy Mag Café with a drink list featuring a variety of options that change with seasons and trends. Bar manager Emanuele Cosi and his team pull from a panel of gins, rum, vermouths, and a handful of aromatic bitters, all at 0.0 percent ABV, to craft truly unique alcohol-free options for bar patrons. Their 'Da Grande Saro un Negroni' represents Mag Café's reinvention of a Negroni with none of the alcohol and all of the flavors associated with aperitivo. (Milan has a secret—its hidden aperitivo bars. Here's where the locals go.) Venice In the birthplace of the well-loved Venetian spritz, Arts Bar surprises with its exquisite seasonal mocktails, drawn from works of art and served in Murano glass designed specifically for each drink. This bar, tucked into the back of St. Regis Venice, offers not only stunning views of the Grand Canal, but a challenge to traditional conceptions of aperitivi. The current 'Brittania 1201' provides the bar's version of an alcohol-free martini based on Claude Monet's 1908 masterpiece 'Il Canal Grande.' Alternatively, visitors to the floating city should try the 'Spirit Illusion,' based on the life-size sculpture of a dress with no woman which inspired Arts Bar's creation of a spritz with no alcohol. Alcohol-free drinks to try While aperitivo originally dominated Italy's north, it now stands as a nation-wide tradition with alcohol-free alternatives commonly found at bars and cafes across the country. Whether sipping from a piazza in the eternal city or pausing on a long summer's eve in Sicily, each of these soda-like drinks offer all the experience without the alcohol. Simply look for aperitivo analcolico on any drinks menu and try one or all of these Italian classics: 1. Cedrata Cedrata, an Italian fizzy favorite, subs in for an ideal apertif with just the right balance struck between sweet and sour. Tassoni's version, created in 1956, celebrates cedar citrus sourced from Calabria to provide the beverage's unmistakable flavor. Its unique yellow hue derives from concentrated safflower extract and the fruit for which it's named. Cedrata is best enjoyed chilled and adorned simply with basil leaves. 2. Chinotto For a true Mediterranean classic, raise a glass with chinotto. This beautifully bottled beverage takes its name from the sun-ripened fruit whose extract provides the drink's signature flavor. Native to China, the chinotto tree now thrives on the Ligurian coast, where it was imported by a sailor from Savona in the 16th century. Extracts from the tree's golf ball-sized citrus fruit blend beautifully with herbs like cinnamon and rhubarb. Not to be mistaken with its American cola look-alike, this well-loved soda is widely savored across Italy as a stand-alone apertif. 3. Crodino This non-alcoholic favorite hones in on the bittersweet tension of Italian apertivi with its refreshing concoction from 15 different herbs. Created in 1965 and acquired by Campari Group 30 years later, the closely guarded recipe remains the same to offer the perfect botanical alternative to a classic Aperol spritz. Sips of this classic drink take in hints of cloves, cardamom, coriander, and nutmeg. You'll find this soft amber colored drink served simply in its classic glass bottle or enjoyed over ice in a long-stemmed wine glass with an orange slice as garnish. (When you go sober for even a month, your body will change. Here's how.) Alyssa Blakemore is an American freelance writer based in northern Italy, specializing in culture, history, and international relations.
Tatler Asia
29-05-2025
- General
- Tatler Asia
Vermouth, the true 'muse' in the cocktail world
Where does Vermouth come from? The vermouth story begins in 1786, when Antonio Benedetto Carpano began making sweet vermouth using Moscato wine in Turin. His creation proved a hit not just with locals, but also with royalty, sparking a wave of commercial production across the Duchy of Savoy. The Torino style was eventually awarded protected geographical indication status in 1991, with stricter production standards introduced in 2017 under the label Vermouth di Torino. In southern France, dry vermouth emerged in the early 1800s, courtesy of Joseph Noilly. Later came sweeter blanc versions, pioneered by Dolin and Comoz, setting the stage for today's diverse array of blanc, dry and extra-dry vermouths now produced globally. Read more: The Best Asian Rums To Drink Right Now Carpano's original recipe wasn't revived until 2001, when it was reintroduced as Carpano Antica Formula, quickly becoming a favourite among bartenders. Experts point to it as the inspiration behind acclaimed labels such as Cocchi Storico, Cinzano 1757 and Martini & Rossi Riserva Speciale. Though it originated in Italy, vermouth production soon made its way to France and Spain—and today, it flourishes everywhere from the United States and Australia to South America and South Africa. Types of Vermouth Above Sweet vermouth traditionally originated in Italy Sweet vermouth, which hails from Italy, typically contains 130 grams or more of sugar per litre. It's available in both red and white varieties. While each has its own distinct nuance, both are interchangeable in cocktails calling for sweet vermouth. Master blenders note that sweet red vermouth carries warm notes of clove, cinnamon, anise and nutmeg, while the white version leans towards vanilla sweetness, citrusy aromas and a spiced finish on the palate. Often referred to as rosso, sweet red vermouth is a staple in cocktails such as the Negroni or the Manhattan. When asked about its versatility, Izzy Tulloch, head bartender at Milady's in New York City, recommends using it in sangria for a rich, textured harmony between herbal bitterness and the natural sweetness of fruit. If Emanuele Balestra, head bartender at Le Majestic and Le Gray d'Albion at the Barrière Hotel in Cannes, has white vermouth on hand, he'll often craft a Chamomile Negroni, prized for its gentle sweetness and refined botanical and floral bouquet. Dry Above Dry vermouth is often distilled with wormwood Originating in France, dry vermouth is commonly distilled with wormwood, its defining ingredient. Pale yellow in hue, it offers more herbal, floral and citrus-forward aromas than its sweeter counterparts. With less than 50 grams of sugar per litre, it leans sharply acidic, particularly when combined with gin, producing a saline quality that enhances salivation. Dry vermouth is a classic component of the Martini. According to leading bartenders worldwide, a preferred ratio is 50:50 gin and dry vermouth, garnished with olive peel and a twist of lemon. Its mild bitterness cuts through and lifts the juniper and botanical essence of the gin. Super-dry Super-dry vermouth contains even less sugar than the dry varieties, measuring under 30 grams per litre. Bright with flavours of lemon, orange and herbs, it pairs particularly well with sharp, tart spirits that benefit from its crisp finish. Blanc/Bianco/ Blanco Above Vermouth blanc/bianco is often used to balance out the bitterness Among the white vermouths, blanc (also known as bianco or blanco) is the sweetest. In cocktails, it's often used to soften bitter notes. A prime example is the White Negroni, where vermouth bianco balances the absence of Campari's sugary edge. When ingredients like Lillet Blanc or Cocchi Americano aren't to hand, some bartenders will substitute with blanc vermouth in cocktails such as the Corpse Reviver #2 or the Vesper Martini. Read more: 6 trends defining mixology and cocktails today Rosé, Amber and Americano Above Rose and Amber Vermouth can blend smoothly with any wine Falling somewhere between dry and sweet, rosé, amber, and Americano vermouths are often defined by the drinker's palate. Their balance makes them remarkably versatile, ideal for blending with a variety of wines to create imaginative cocktails. Americano (or aperitivo), in particular, has a texture reminiscent of bitter herbal liqueurs like Campari, and is frequently used as a base in place of stronger spirits. Chinato Above Above Chinato, amaro or amargo are bitter vermouths Bitter vermouths known as chinato, amaro or amargo are based on cinchona. Though often likened to wine-based amaros, they differ in structure due to their fortified wine foundation. Among the most notable in this style is Barolo Chinato from Piedmont. While technically falling under the vermouth umbrella, these bottlings occupy a distinctive category of their own, and often come with a higher price tag. You may not know: Captivating wine films every wine lover and oenophile should watch Why is vermouth popular in cocktails? Vermouth is often described as 'bringing out the flavours' in a cocktail, much like whisky or gin might. But for bartenders, its appeal lies in something more practical—distillation. By swapping part of a high-proof spirit with a lower-proof fortified wine, vermouth reduces the overall alcohol content of a drink. This tempers the ethanol edge, allowing more delicate notes to emerge. The effect is similar to adding water to Scotch: rather than overwhelming heat, subtleties of caramel, vanilla, peat or oak are revealed. Above Vermouth helps to bring out the flavours of a cocktail
