His “twist on spritz”, French 35, is a mash-up between spritz and French 75. Aperol and Campari are reduced by heat to concentrate and mix the flavors, making alcohol evaporate. Champagne also is reduced to syrup. Ice is bergamot flavored.
Mirko Turconi, born in 1976, has twenty years of experience as a barman. His professional career includes working in famous cocktail bars as Mag Cafè, Backdoor43 and the Milanese speakeasy 1930. All are located in Milano. Best Italian bartender at Diageo World Class 2017, he was the bar manager at Piano 35 in Turin for three years, till 2019. Since then he has worked as a consultant and a trainer has co-written “On the rocks”, a book on the most important ingredient in mixology… ice. Brand Ambassador of Fine Spirits Italia.
To reduce the spirits (Aperol/Campari Reduction) we follow the recipe:
Three parts (3 litres) of Aperol and one part of Campari. Boil till the volume has reduced by 2/3. Cool and bottle.
Degas the Champagne, warm it up (no more than 50 °C). For 100 grams of Champagne add 165 grams of sugar. Melt it, cool it and bottle it.
- 40ml Gin
- 20ml Aperol/Campari reduction
- 20ml Biancosarti
- 15ml Champagne syrup
- 10ml Raspberry liquor
- 40ml Soda water
- Bergamot flavored ice
Tools & Method
Tools: Bar spoon
Glass: Old Fashioned
Garnish: Laurel leaves
Shake all the ingredients, except soda, with ice. Serve in an old fashioned glass and add soda water. Garnish with two leaves of laurel.