Low abv and alcohol-free cocktails, 5 ideas for a light aperitif


Low abv and alcohol-free cocktails, 5 ideas for a light aperitif

Low abv and alcohol-free cocktails are the new trend to be exploited now that the aperitif time has advanced: this is what they are.

Whether it’s a well-known cocktail or a brand new one created on purpose, low alcohol cocktails (low alcohol or low abv) are increasingly a trend . Thanks also to the current and obligatory early closing times of cocktail bars, in Italy and in the world, they are increasingly requested and proposed for the afternoon aperitif moved to 16 . But let’s clear the field of any misunderstanding.

A low alcohol cocktail is nothing more than a normal drink, alcohol is there but the secret lies in the right mix. “ It’s about measuring the ingredients well, not taking them out. The gradation can range from 3 to 21. And so you can even make a twist low abv on the Negroni without detracting from the taste. The same can be done with a Mojito or a Gin Tonic, with low alcohol content. A good bartender knows his products and knows how to choose them ”  explains Diego Ferrari , Matusalem Global Rum Barista, and author of“ Cocktail Low Alcohol. New frontiers of mixing ”,  published in 2018 by Bibliotheca Culinaria, with photos by Pasquale Formisano.

Low abv and mocktail

The trend of low-alcohol drinks has started globally since at least 2014 but it is only a couple of years that the definition has spread and has a dedicated space in the menus. Today it may be one more option for customers, given the current need to reinvent afternoon consumption. “ The bartenders propose it as a new possibility and customers begin to appreciate it also because it does not detract from the goodness and quality of the cocktail” adds Ferrari. An even more valid argument if the attention is shifted to the mocktails , which have now entered the vocabulary of bars for some years now.

“ In addition to the low alcohol content, alcohol-free drinks are also growing in quality, many liqueur and spirits companies are investing in products that retain the perfect aroma but are processed: distilled and then dealcoholized” adds Ferrari. The technology behind the latest generation of mocktails is a territory yet to be explored for locals and customers alike, products are growing in quality as well as value in the glass. “ It is about letting customers know what they are drinking and above all making them perceive the value of the products, a natural evolution of conscious drinking” concludes Ferrari. With him and other bartenders, we have selected 5 signature drinks, low and no alcohol .

 

  1. Caffè Solo, Diego Ferrari. The cocktail is inspired and based on elements of food pairing using different ingredients. A light drink with 10% abv. The ingredients: 15 ml Matusalem Gran Reserva 15; 15 ml Amaro Montenegro; 15 ml Red Vermouth; aroma extracted by cold percolation of coffee beans; fill with Ginger Beer. Preparation: it is prepared with the cold percolation technique , which consists in filtering the liquid by passing it between two containers through a sieve containing coffee beans. The aroma will be extracted in a few steps giving a wonderful coffee scent that supported by the Rum Matusalem, the bitter Montenegro, the red vermouth and the freshness ofginger beer creates a balanced drink with a strong flavor . Dehydrated orange and a coffee bean as a garnish.
  2. Fake Cherry Cola, The Court, Rome. In the new card of The Court Roma, there is a selection of signature mocktails created by the bar manager Matteo Zed alongside the signatures and the great classics, to be enjoyed on the splendid terrace overlooking the Colosseum. Rely on Matteo for the choice, he will always know how to interpret your tastes. The refined menu, the impeccable service, the prestigious guests at the counter and a well thought out food proposal for an aperitif make this place a must-go. Upon request, it is the drink chosen for Bittersweet, with zero alcohol and full taste . The ingredients: 75 ml Cola; Cherry and Spices Sherbet; Top Perrier. The preparation: a sherbet is made using balsamic vinegar and French cherry vinegar in a kola nut syrup and then the Perrier is added. Serve in a highball glass and garnish with a lime wheel and a cherry.
  3. Italian Sour, Ch 18 87, Rome. An innovative idea: to bring contemporary mixing into a historic restaurant address in Testaccio, one of the most traditional neighborhoods in Rome. Thus was born almost 4 years ago, on the first floor of Checchino since 1887, CH 18 87 of the bartender Simone Mina , sixth generation of the same family that manages the famous restaurant. It is a space with a few tables where you can experiment with taste and tradition. At Agrodolce Simone proposes his Italian Sour, with low alcohol content , which pays homage to the Bel Paese by ideally combining two magical moments in our history: Ancient Rome and the Renaissance. And so are found in the glass, the spiced wine of antiquity and the alchermes liqueur, born in Medici Florence. Lemon juice is a tribute to the South of Italy. The ingredients : 6 cl Italian medium-bodied red wine; 1,5 cl Alchermes Pallini; 1,5 cl fresh lemon juice. Preparation : with the shake & double strain technique , pour all the ingredients into a two-piece shaker, fill with ice and shake vigorously. Pour into a small cup, with the aid of an ice strainer (strainer) and a fine strainer. An aromatic and easy to drink drink, a low-alcohol sour, perfect for a classic Italian aperitif, for example in combination with a platter of cheeses and cold cuts.
  4. Friendly and courteous, Circus Cocktail Bar, Catania. In the heart of Baroque Catania, Circus Cocktail Bar is about to turn two. Giovanni Torre , owner and bar manager plays in this drink with a classic homemade liqueur of French origin. Slight alcohol content . The ingredients : 60 ml cordial homemade; clarified alcoholic of green apple and bay leaf; Top Cortese Pure Tonic. Preparation : for the homemade cordial, vacuum the sugar, green apple and bay leaf for a couple of days, thus obtaining a syrup, then add some London Dry Gin and citric acid. The drink is prepared with the build technique: pour the filtered homemade cordial, then the top of Cortese Pure Tonic directly into a pot- bellied highball glass , with a large ice cube. Gently mix and serve. Decorate with a bay leaf.
  5. /> Spidey Parker, The Masters of Cocktail.  </b> The cocktail is <strong> inspired by the Spider Man character </strong> in Anthony and Joe Russo's 2019 <i> Avengers: Endgame </i> and is made by the team of <i> I Masters of Cocktail </i>, authors of the TV program <i> Drink Me Out </i> on La7d and the free app <i> BlueBlazer Guide to the best cocktail bars in Italy </i>.  Remember the late designer <strong> Stan Lee </strong> who came up with the Spider-Man idea by watching a fly walk on the wall.  He thought of a little boy who could climb anywhere.  Playing on these characteristics and young age, <em> Spidey Parker </em> was born, the hero's nickname and surname respectively.  <strong> Low alcohol content </strong>.  <strong> The ingredients </strong> <b>: </b> 40 ml Mistrà Pallini;  20 ml lime juice;  Fill by Gosling's Ginger Beer.  <strong> Preparation </strong>: pour the lime juice and Mistrà Pallini directly into the glass.  Fill with ice to the brim and pour in Gosling's Ginger Beer.  Stir with a bar spoon and serve, garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  / b> 40 ml Mistrà Pallini;  20 ml lime juice;  Fill by Gosling's Ginger Beer.  <strong> Preparation </strong>: pour the lime juice and Mistrà Pallini directly into the glass.  Fill with ice to the brim and pour in Gosling's Ginger Beer.  Stir with a bar spoon and serve, garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  / b> 40 ml Mistrà Pallini;  20 ml lime juice;  Fill by Gosling's Ginger Beer.  <strong> Preparation </strong>: pour the lime juice and Mistrà Pallini directly into the glass.  Fill with ice to the brim and pour in Gosling's Ginger Beer.  Stir with a bar spoon and serve, garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  / strong>: pour the lime juice and the Mistrà Pallini directly into the glass.  Fill with ice to the brim and pour in Gosling's Ginger Beer.  Stir with a bar spoon and serve, garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  / strong>: pour the lime juice and the Mistrà Pallini directly into the glass.  Fill with ice to the brim and pour in Gosling's Ginger Beer.  Stir with a bar spoon and serve, garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>  garnished with a coffee bean.  The drink recalls the tradition of the fly in anise, the coffee bean.  All with the flavor of Mistrà made by the Roman Pallini: a product well known as a digestive and today used in blending, without sugar, derived from three distillations and with 7 types of anise, including starry and green;  and, in addition, to embellish it, fennel. </li> </ol>

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