1. The document discusses a panel presentation about spritz cocktails and aperitivo culture. 2. It provides the history of spritz cocktails from ancient Rome to modern times, tracing their origins in the Veneto region of Italy. 3. The panelists shared cocktails and concepts for low ABV daytime drinking, including examples from their bars in London and Barcelona that embrace the Italian aperitivo tradition.

1. SPRITZ : Aperitivo and Low Abv cocktails
• #spritz2018
• @TOTC2018
• @selectaperitivo
• @giuseppemrgallo
• www.slideshare.net/peppegallo

3. THE PANEL
S I M O N E
C A P O R A L E
B A RT E N D E R
G I U S E P P E G A L LO
I TA L I A N E X P E RT
M I A
J O H A N S S O N
D I R E C TO R AT
S W I F T B A R
M A R C AVA R E Z
H E A D B A RT E N D E R
AT 4 1 B A R C E L O N A

4. THE AGENDA
1. What is a spritz?
2. Origin of spritz
3. Aperitivo: from Mi-To TO spritz
4. Modern interpretation of low abv%
cocktail
5. Aperitivo AT SWIFT London
6. L’HORA DEL VERMOUTH in Spain
7. APERITIVO & GASTRONOMY
8. Q&A

5. Venetian spritz
• 50ml SELECT Bitter Aperitivo
• 75ml MARTINI E ROSSI Prosecco
• 25ml soda water
• Garnished with 3 olives

6. The History
• Greek and romans
4th and 5th century
bc,
• Wine to be diluted
with water for
healthy reasons

7. WATER INTO WINE
117 AD

8. VENETO: BEFORE AND AFTER THE
AUSTRO-HUNGARIAN EMPIRE
1840 1945
“OMBRA = SPRITZEN = SPRITZ”

9. SPRITZER KEY INGREDIENTS
1 2 3
BITTER WINE BUBBLES

10. TAKING THE WATER

11. THE SPRITZ IS BORN WHEN
CARBONATED WATER IS BORN
1800c

12. THE SELTZER BOTTLE

13. VENEZIA
13
BRESCIA PADOVA TORINO MILANO

14. THE APERITIF PIONEERS

15. THE HOUSE OF PERONI

16. NEGRONI IDEAS

17. L’ASTRATTO

18. PERONI SPRITZ

19. AMERETTO AZZURRO

20. Inspiration behind a daytime bar
• Original
• Execution
• Concept
• Who is Your guest

22. THE SWIFT drink concept
• Hospitality is aperitivo hour
• Who would visit
• Who are we
• Speed and volume
• SWIFT BIRD

23. THE SGROPPINO
• Cost/GP
• Fresh ingredients
• Is bitter better?
• Instagram
• Trends
• Does all of this matter?

24. L’HORA DEL VERMOUTH
• SPANISH TRADITON
• APERITIVO LEGACY
• GASTRONOMY
• INNOVATION

25. L’HORA DEL VERMOUTH
• NO WINE SHOPS.. BODEGA
AS A PLACE TO BUY DRINKS
• DRAFT WINE … DIRECT
FROM THE BARREL
• SOCIAL PLACE …NO SOCIAL
MEDIA … MEET PEOPLE,
SOCIAL LIFE
A WAY TO UNDESTAND SOCIAL
OCCASION FROM THE PAST

26. WORKING WITH CHEF
PICKELS
SALTING
FRIED
DRIED
HERBS
BITTERNE
S
WINE
CITRUS
NOTES
VERMOUTH PROFILEAPERITIVO PROFILE
HOW THE FOOD COMBINES WITH VERMOUTH

27. CAPRONI
• 20ml Bay leave infuse
Bombay Sapphire gin
• 35ml Martini Bitter Riserva
Speciale
• 35ml Martini Rubino
vermouth

28. EL PATIO
• 35ml dry sherry – fino
• 35ml martini vermouth dry
• Top up with Cider

29. 29

30. THE BENEFITS
30
 Decompress
 Prepare for meal
 Innovation
opportunities
 Guest management
 Cost
 Safety

31. 31

32. THE FUTURE IS BASED ON OUR….
TRADITIONS

33. IDEA OF A SPRITZ
1 oz. Aperitivo SELECT
1 oz. Italicus Rosolio di Bergamotto
1 oz. Martini E Rossi Prosecco
Garnish: 3 Italian Gaeta green olives
Glass: Wine glass
Ice: Cubes
THE CORNER Bar by Daniele Gentili
MODERN INTERPRETATION BASED ON ITALIAN
TRADITION
33

34. 34
QUESTIONS???

36. Thank you!