Beyond the well-known classics, there's a treasure trove of lesser-known Italian aperitivo drinks that deserve your attention. Get ready to discover your new favourite Italian indulgence!
HUGO
The Hugo (pronounced 'Ugo') is a refreshing Italian drink. This Prosecco-based spritz is said to have originated in Alto Adige, a region near the Austrian border, by a barman who wanted to create a lighter alternative to the Aperol Spritz.
How to make a Hugo:
Take a large wine glass and pour in 20ml of elderflower cordial.
Add 150ml of Prosecco followed by a dash of soda water.
Top up the glass with ice and garnish with a couple of mint leaves.
Non-alcoholic Hugo: It's becoming more popular to create a non-alcoholic version of this drink by substituting the Prosecco with soda water.
NEGRONI SBAGLIATO
Legend has it that over a century ago in Milan, a barman accidentally grabbed a bottle of sparkling wine instead of gin while preparing the classic Negroni cocktail, which traditionally includes gin, red vermouth, and Campari. Rather than rejecting the unexpected creation, the customer enjoyed the drink, leading to the birth of the Negroni Sbagliato—"sbagliato" meaning "mistake" in Italian.
How to make a Negroni Sbagliato:
Take a short tumbler and add ice.
Pour 30ml of bitters, 30ml of red vermouth, and 30ml of Prosecco over the ice.
Stir quickly with a spoon, moving from bottom to top.
Run an orange zest around the rim of the glass and add it as a garnish.
SPRITZ SELECT
A cross between Aperol and Campari, this Venetian spritz is definitely one to have on your radar. Invented in 1920 and credited as one of the original formulas for the Italian spritz, this red drink is made from a mix of botanicals that are boiled and distilled to create a delightfully bitter aperitivo.
How to make a Spritz Select:
Take a wine glass and add ice.
Pour in 75ml of chilled Prosecco followed by 50ml of Select and a splash of soda water.
Stir gently and garnish with a large green olive on a long cocktail stick.
And there are some things that just shouldn’t make it to the aperitivo list...
Limoncello Spritz: Adding limoncello to a spritz makes it too alcoholic; serving it at aperitivo means your guests might not even make it to dinner!
Cappuccino: Yes, we're wading into the debate! The reason milk-based coffees aren't drunk later in the day is that many Italians believe they will fill you up, making it harder to enjoy dinner.
Grappa: Just no. Grappa is an Italian spirit made from pomace—the grape seeds, skins, and stems leftover from wine fermentation—and it's seriously strong. Starting at 40% proof, it’s best saved for after dinner to aid digestion and should be treated with caution.
Do you agree with us? Let us know in the comments.
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