The Aperol Fizz is similar to the popular Italian drink called the Aperol Spritz or Sprizz, except that it swaps the club soda for tonic water. I really liked the extra bittersweet tang from the tonic water, and think you will too.
June 6, 2023
I just came back from visiting my family in Chicagoland. I mostly hung out in the ‘burbs, but I did foray into the city one afternoon. I saw the Picasso exhibit at the Art Institute of Chicago . It was great seeing the genesis of his famous Chicago woman/bird sculpture as well as a series of pen-and-ink drawings. Looking at art made me thirsty and hungry, so I went across Michigan Avenue to The Gage, a lively new American restaurant and tavern. It was a warm day at the 13 Degrees was perfectly smooth and refreshing, with lots of wonderful herbal flavors from the Velvet Falernum and the Death’s Door Gin, which is made in the Midwest. Creator Thomas Mooneyham, who was kind enough to share his recipe, makes the drink unique with his pear-sage syrup. But flavored syrups like this one are actually quite easy to make at home following…
May 7, 2013
Isn’t that a pretty picture? It’s from the 100% pesticide and herbicide-free vineyards of Cavas Recaredo in Spain. Earth Day is approaching, and I’m looking forward to celebrating at the Iron Horse Vineyards’ Green Valley Earth Day Party. Since I last wrote about organic champagne or sparkling wine for Earth Day, there has been a large increase in the number of organic wines on the market, and that applies to bubbly as well. While some people aren’t convinced that wines made from organically raised grapes taste any different, I swear I always pick up an extraordinary level of clarity in these wines. It feels like drinking a liquid crystal, if that makes any sense. And of course, the fact that the grapes aren’t sprayed with chemical fertilizers or pesticides means that it’s better for the workers who have to tend those grapes as well as Mother Earth. Here are some…
April 17, 2013
A couple summers ago dining with friends at Zazu in Santa Rosa, I spotted this recipe on the wall. I snapped a picture of it, so I could try it during peach season. Duskie Estes and John Stewart, the chefs of Italian inspired Zazu, are known for their way with pork and Black pig bacon. But they also make crazy-good wood-fired pizzas, seasonal pastas and desserts. Technically, a Bellini is made with white peaches and prosecco, the light and fresh tasting dry sparkling wine from the Veneto. (Click to read more about prosecco on The Bubbly Girl.com.) This recipe features Moscato d’Asti, another popular Italian sparkling wine that’s sweeter and less bubbly. Since Moscato naturally and has flavors and aromas of peaches and apricots, I’m guessing that’s why the Duskie and John chose it for this sorbet. They suggest their favorite Bonny Doon Moscato del Solo, but it can be…
July 31, 2012
Francesco Zonin is at a loss for words. Dressed in a dark bespoke suit crafted by a tailor in Naples, the president of Zonin USA is friendly but reserved, with the bemused air of someone who has been very fortunate in life. During a tasting with friends and writers (including BrokeAss Gourmet Gabi Moskowitz and Morgan First of Second Glass/Wine Riot) on the patio of the former Colosseo in North Beach, the model-handsome scion of one of the most important wine families in Italy seems like he’s used to being master of his universe. Yet, when I ask him why Prosecco has gotten so popular, Zonin gives that Italian “non lo so” shrug. “We’ve been trying to figure that out over the past few days,” he says, sipping a glass of their flagship wine. “The answer is we really don’t know.” “Prosecco is gaining market share from other sparkling wines in…
July 25, 2012