Drink Italo Nuova Scozzese! - Robert Buranello

​Following up on my February 8, 2017 entry, today I bring attention to my own, personal, Canadian (Nova Scotian, actually) take on the classic Spritz veneziano.  If you recall from that last entry, I presented the cocktail in these words:
 
In 2011, this cocktail received official status from the IBA (International Bartenders Association) as Spritz veneziano. 
 
The classic Venetian recipe is the following:
1/3 sparkling white wine;
1/3 bitter (often Aperol);
1/3 sparkling water.
 
The official IBA recipe is this:
6 cl of Prosecco;
4 cl of Aperol;
a dash of soda or seltzer water
 
Today, in honour of the upcoming Festa della repubblica event at the Italian Canadian Cultural Association of Halfiax, Nova Scotia this June 2, 2017 beginning at 6pm, I present the Sesquicentennial Spritz Nuova Scozzese.  As the name itself reveals, this is also in honour of Canada’s 150th Anniversary.

The official WINEGRUNT recipe for the Sesquicentennial Spritz Nuova Scozzese cocktail is:
 
2 shots of Gaspereau Vineyards l’Acadie blanc
(it is possible to substitute even with 2 shots of Valley Roads White but a good l’Acadie blanc, like Gaspereau’s, is preferred, by far)
 
1 shot of Aperol
 
1 shot of Carbonated water
 
Serve with a green olive pireced by a swizzle stick and wedge of orange or lime.
 
 Cheers!

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