Cardinale Cocktail Recipes

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CARDINALE



Cardinale image

Originally made with Riesling Rhine wine, the Cardinale has become a Negroni made with dry vermouth, producing a lighter cocktail than when made with the more usual sweet vermouth. However, we encourage you to try the original recipe with Riesling.

Provided by Giovanni Raimondo

Categories     Drink

Time 2m

Yield 1

Number Of Ingredients 3

40 ml Gin
40 ml Campari or other red bitter liqueur
40 ml Vermouth - Dry

Steps:

  • STIR all ingredients with ice and strain into ice-filled glass

Nutrition Facts : Calories 141 calories

CARDINALE COCKTAIL



Cardinale Cocktail image

This is an aperetif (or pre-dinner drink) and may be enjoyed before one has dinner in Italy. Taken from cellartours .com/blog and posted for ZWT.

Provided by alligirl

Categories     Beverages

Time 2m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 3

2 ounces gin
1/2 ounce dry vermouth
1/2 ounce campari

Steps:

  • Pour ingredients over ice in an old-fashioned glass and stir.
  • Salut!

APEROL SPRITZ



Aperol Spritz image

Provided by Jenn Beard

Number Of Ingredients 4

1.5 oz Aperol
2 oz prosecco
1 splash soda water
1 slice orange

Steps:

  • Fill a wine glass with ice.
  • Add Aperol to the glass, followed by the prosecco.
  • Top with a splash of soda water and an orange slice.

THE HUGO COCKTAIL



The Hugo Cocktail image

The first time I had this drink was in Italy when my fiance and I were near the northern lakes. It's a summery spritz that's a welcome stray from the more familiar Aperol spritz.

Provided by Jackie Rothong

Categories     beverage

Time 30m

Yield 2 servings

Number Of Ingredients 8

1/4 cup dried elderflowers (see Cook's Notes)
1/2 cup sugar
1 lemon, sliced into rounds
Ice cubes
1/2 bunch fresh mint
6 ounces (3/4 cup) Prosecco
2 splashes club soda
1 lime, sliced into rounds

Steps:

  • For the elderflower syrup: Combine the elderflowers, sugar and 1/2 cup water in a medium saucepan. Bring to a boil over high heat. Cook, stirring frequently, until the sugar has dissolved. Remove from the heat. Pour into a medium heatproof bowl and add the lemon. Let cool to room temperature and strain.
  • For the cocktail: Fill 2 wine glasses with ice. Add 1/2 cup strained elderflower syrup and 6 mint leaves to a cocktail shaker filled with ice and shake until the liquid is ice cold. Strain the mixture into the prepared glasses. Top each with 3 ounces Prosecco and a splash of club soda. Garnish with the remaining mint sprigs and with lime rounds.

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