The Sweet and The Bitter: Ambrosia Aperitivo (2024)

FAQs

The Sweet and The Bitter: Ambrosia Aperitivo? ›

If you're new to embracing the Italian style of aperitifs, the new Ambrosia Aperitivo is a good place to start. It's on the sweeter end of the bittersweet style, with an emphasis on aromatics and flavorings including blood orange, cantaloupe and a variety of botanicals.

Washington DC - The newest addition, Ambrosia, the nectar of the gods, is an all-natural Italian herbal liqueur that leans more bittersweet. Clean and refreshing, it is made with turmeric, blood orange, cantaloupe, carrots and 9 botanicals.

Incredibly refreshing and easy to make, the classic Aperol Spritz is one of the most commonly ordered co*cktails during the aperitivo time. Simply add three parts of prosecco, two parts Aperol and a splash of soda water for a light and delicious drink everyone will enjoy before the main meal.

For many Italians, Campari is their drink of choice for aperitivo, and it forms the base of many traditional Italian aperitivo drinks. Here are some “traditional” aperitivo drinks based on bitter alcohols like Campari and Aperol: the Americano, the Spritz, and the Negroni.

Today, the simple drink has evolved and spread south to encompass those glorious couple of hours all over Italy – generally between 7pm and 9 pm – when Italians meet to relax over a glass of wine or a light co*cktail and finger foods.

Its flavor is best described as refreshing with floral notes and a pleasant crisp, fine-grained flesh. It's very sweet with very little acidity. Ambrosia is an apple that naturally doesn't brown quickly after being sliced, making it perfect for snacks or salads. You can cook with it too!

It's on the sweeter end of the bittersweet style, with an emphasis on aromatics and flavorings including blood orange, cantaloupe and a variety of botanicals.

In general, aperitivo liqueurs are not consumed straight, at least not in Italy. “Usually they are mixed in a spritz or in co*cktails,” Maestrelli says. “For example, a Negroni, which is made with Campari traditionally.”

A perfect aperitivo co*cktail. With: Bourbon, sweet vermouth, Aperol, gentian liqueur and grapefruit bitters. We say: A bittersweet Manhattan-style lightly sparkling co*cktail. With: Pot still Jamaican rum, Cocchi Americano Bianco, Aperol, Byrrh aperitif aromatised wine and orange bitters.

An aperitivo is a pre-meal drink; the experience of aperitivo is a cultural ritual. Derived from the Latin aperire, the tradition is meant “to open” the stomach before dining. Accordingly, for centuries Italians have said cheers – cin cin – over drinks and appetizers in the early evening hours between work and dinner.

What time is dinner in Italy? ›

Mealtimes can vary slightly, but Italians typically eat lunch between 1 and 2:30 p.m. and dinner between 8:30 and 10:30 p.m. Many restaurants will open for lunch around 12:30 or 1 p.m. and close the kitchen from 2:30 or 3 p.m. until 7 or 7:30 p.m. Restaurants that serve dinner before 7 p.m. are catering to tourists.

Whenever anyone mentions classic Italian co*cktails, the Aperol Spritz is usually the first one that comes to mind.

In Italy, the perfect end to a perfect meal is a strong black shot of espresso in a demitasse. The strong burst of caffeine certainly helps to combat the drowsy after dinner feeling but, if you like your coffee a little larger, an Americano will also do the trick.

Aperitivo hour is generally from 18:00 to 20:00, although it's always 6 o'clock somewhere! Enjoyed in company of a sunset, or from your villa with stunning views, picking the right time and place is an important part of this ritual. Have a swanky playlist on standby, or opt for some 50's and 60s' Italian classics.

However, if your aperitivo is a date or it takes place at a nicer bar or restaurant, I recommend going for a classic but always appropriate combination of blazer or sport coat and tailored pants. You can play with the accessories to add character to the mix, and to make sure you're properly dressed for the weather.

Aperol is sweeter than Campari and has around 11 percent ABV level. The biggest difference may be how they're used. Aperol is used to complement other flavors in co*cktails and mixed drinks because it doesn't have a high alcohol level. Campari has a higher alcohol content and more flavor.

Ambrosia is an American version of fruit salad that dates back to the late 19th century and it seems as though everyone's family has their own recipe or spin on it. At its core, however, it traditionally contains pineapple and oranges (either fresh or canned), miniature marshmallows, and coconut.

Samuel Willard's Premium Ambrosia Whisky it is a good, well balanced, single Malt Scotch Whiskey. The name Ambrosia in Greek mythology was the nectar of the Gods, and although it is a high claim to fame this is certainly a superb Scotch Whisky.

Ambrosia is a sexually confused robot who thinks it is immortal. Don't worry, it's not supposed to make sense. This wine is 90% Schonburger, which is rarely if ever seen in the Vine Street portfolio. Even Peter knows it's a weird grape to source.

Ammonia is an inorganic chemical compound of nitrogen and hydrogen with the formula NH3. A stable binary hydride and the simplest pnictogen hydride, ammonia is a colourless gas with a distinctive pungent smell.