Cocktails & Snacks
This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.
The consequence of the Italian boom years of the 1980s, the ritual of the apéritif has now become part of the national fabric. And just like every ritual it has its liturgy: from colourful cocktails and snacks to just the right glass. The barman is the star, whether relatively well known or not, professional or amateur, they have all the answers to the mysteries to the perfect recipe for a James Bond style Martini, an original spritz, or a Mojito like the ones Hemingway used to drink at La Bodeguita. So, we decided to ask some of them for the secrets of the perfect cocktail and how to harmoniously balance each ingredient. Meanwhile, the chefs provide the ideas for snacks and finger food.
Just the names alone recall the silver screen. Daiquiri, Americano, Margarita and Long Island Ice Tea. And then there are our own Bellini, Rossini and Mimosa. Even the Spritz, which originated in Switzerland, has all but become synonymous with Veneto. While we mustn’t forget those fresh, thirst quenching, soft fruit drinks, like the ones made of watermelon or strawberry. iCook Italian Cocktails and Snacks reveals the 40 best recipes for the perfect cocktail alongside their ideal, culinary matches. While they were once accompanied by savoury snacks and crisps, today apéritifs are best enjoyed with some really tasty delicacies. From Chive Bocconcini (titbits), Mixed Fried Vegetables and Anchovy Roulade with Radicchio to Walnut Crostini with Figs and Cheese