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Events, news and views from the Italspirits Team
VOV was invented in 1845 by Gian Battista Pezziol, a confectioner of Padova specialized in the production of nougat, which required just the egg whites. Pezziol decided to use the…
1. Sazerac According to legend, the Sazerac was born at Antoine Amédée Peychaud’s pharmacy on Royal Street in the late 1830c. It was then popularized at Sazerac Coffee House, a…
What are the real differences between Champagne vs. Prosecco and why does one cost so much more than the other? A: The quick answer is Champagne is from France and…
Food pairing or foodlogist? Pairing food with alcoholic drinks has gained in popularity and sophistication, with brands, bar tender competitions and lifestyle magazines all offering education on what to match…
Recently I’ve notice an increasing interested around the Amaro category but often served in a pre meal cocktail and consider to be the right substitue of Bitter Campari or Vermouth,…
The Blood and Sand cocktail is a throwback to the Prohibition-era days when Rudolph Valentino was one of the greatest Hollywood stars. Named after “the Sheik”‘s 1922 movie, this classic…
Better or unusual vessels have become a powerful tool for attracting consumer attention, creating desirability and boosting herd mechanisms. We review here some of the recent activity in this area,…
Just the word ʻbitterʼ has decidedly negative connotations; it tells of an unpleasant experience, a lingering memory and a bad feeling. There are many popular sayings in Italian and English…
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