TABLE OF CONTENTS
Best Piedmontese Cocktail Types
MAIN INGREDIENTS
Vermuttino is a simple mix of soda water and Italian vermouth. Just like vermouth, this cocktail is closely connected to Torino. When vermouth was popularized, combining soda water and vermouth was simply how this aromatized wine was enjoyed.
Often dubbed as the original Italian aperitif, vermuttino was traditionally served in a small glass. Vermouth was added first and was then topped up with soda. As the popularity of vermouth started to dwindle, the cocktail slowly disappeared from Italian bars.
Tamango is a unique Italian cocktail containing 85% alcohol, and it purportedly gives the drinkers a hallucinogenic effect. The contents of this ruby-colored cocktail are still a mystery, but it contains a combination of plant and root spirits and infusions, as well as roselle leaves (a species of hibiscus), which gives the drink its signature color and prompts a desire to dance and a sense of general euphoria, according to Elena Di Lorenzo, who invented the cocktail.
Tamango is a specialty of her bar, located near the University of Turin, and the name of the cocktail is a reference to the 1829 short story about a slave who rose up against his owner. This interesting drink is traditionally served over ice, with a lemon wedge garnish.
MAIN INGREDIENTS
Ambrogino is an Italian aperitif cocktail that hails from Turin. It combines Rabarbaro Zucca—bitter but approachable amaro flavored with rhubarb—Campari, vanilla syrup, and a dash of soda water. To make the cocktail, Zucca amaro, Campari, and vanilla syrup are shaken with ice.
The mixture is then strained into a cocktail glass filled with ice. To finish, the drink is topped with a splash of soda water. It is traditionally garnished with an orange slice. It is a signature cocktail at Zucca Bar in Turin, and it is named after St. Ambrose, the patron saint of Milan.
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