Canale Spritz


by Raul Faria

The Canale Spritz is named after Canale, Italy; where Frangelico is produced. The Canale Spritz is also an aperitif cocktail, which is typically a dry and/or bitter cocktail enjoyed before a meal to stimulate the appetite. Frangelico is not normally associated with the words dry and bitter but I found its characteristic nutty flavor blends well with grapefruit and when used sparingly can help focus and mellow the bitterness of the Campari just enough to be present but not overwhelming. This is a fun and easy cocktail to make when paring with an opening or starter course for a nice dinner with friends and family at the house or something you can make for your guests at the bar when they are going to be enjoying a meal with multiple courses. Bubbly, a little bitter, mostly dry with lots of citrus and just a touch of nutty sweetness. Lets make an aperitif cocktail shall we?”

1) Lets get our tools together; we will need our Boston Shaker, a Hawthorne Strainer, Citrus Press, a Barspoon, our pairing knife, a jigger with a .5 oz and a .75 oz measure and a chilled Champagne Flute, Coupe or Cocktail Glass. An optional tool will a Double-Strainer to catch the pulp and seeds of our grapefruit juice. Our shopping list will include Campari, Frangelico, Peychauds Bitters, Grapefruit Juice, Brut Prosecco and Lemons.

2) Lets begin by adding our .75 oz of grapefruit juice to our mixing glass. Now if you don’t have the big giganto grapefruit/orange sized citrus press simply cut the grapefruit into chunks that will fit. I’d also recommend you double-strain the juice in a separate container and have the juice ready beforehand. You definitely want to avoid pulp in this cocktail.

3) Now let’s add our 1.25 oz of Campari. Campari is an aperitif (or since its an Italian creation lets say “appertivo”) made from bitter oranges known as chinotto and a secret recipe consisting of various fruits, herbs and spices. It has a deep ruby color and its distinct bitter flavor and is the essential component to the classic cocktails the Negroni and the Americano. I really enjoy using Campari in cocktail construction because its bitterness can be used to balance the sweet or pair with citrus flavors.

4) Time to add our .25 oz of Frangelico to the glass. Frangelico is produced in Canale Italy and is based on recipes used by monks in the 17th century. It is named after one monk in particular, Fra Angelico who was renowned for his ability to create unique recipes for liqueurs. The Bottles trademark design is said to be based on the robes of Franciscan Monks however Mr Angelico was of the Dominican Order. Personally it reminds me of Obi Wan Kenobi. May the Frangelico be with you. It is made from hazelnuts, vanilla and cocoa; it has a sweet, nutty flavor and is famous for the chocolate cake shot and a popular option to add to your coffee on a cold day. A note about the .25 oz measure; you can eyeball half of .5 oz measure, use two barspoons full or purchase a jigger with a .25 oz measure on it.

5) Now let’s add our 4 dashes of Peychauds Bitters. Peychauds was created in New Orleans in 1830 by Antoine Amedee Peychaud and is essential in the creation of the classic cocktail the Sazerac.

6) Lets add ice to our mixing glass and shake! Strain into our chilled Champagne Flute, Coupe or Cocktail Glass.

7) Top off with about 2.5-3 oz of Brut Prosecco which is an Italian sparkling wine. We will be looking for the dryer stuff labeled Brut. Be careful because there are bottles labeled as “Dry” but they are actually sweeter and not as dry than the Brut. So be sure to track down the Brut Prosecco for this cocktail or if you really want a crisp cocktail you can track down an Extra Brut, these may be hard to find however. Mionetto Brut Prosecco is the best option as its pretty easy to find, affordable and has a nice crisp flavor.

8) Now for the final touches jus give it a quick, light stir and then lets go ahead and garnish with a lemon peel. Take our pairing knife and cut a swath of peel from the lemon. We will express the oil over the top of the cocktail and drop it in. Enjoy!

Canale Spritz– 1.25 oz Campari, .75 oz Grapefruit Juice, .25 oz Frangelico, 4 dashes of Peychauds Bitters, shake/strain into chilled Champagne Flute or Coupe or Cocktail glass, top off with 2.5-3 oz of Mioneto Brut Prosecco, give it a quick light stir then garnish with an expressed lemon peel.

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