Spritz tasting with Giada | Giada De Laurentiis

It's spritz time! Spritz! Let's see how they taste all four together. They're definitely better alone. So, you could do one spritz, or you could do four. Look at that. And I think when you're having a party, especially in the summertime, it's really fun to do different spritzes. Everybody likes a little bit of a different flavor profile when it comes to spritzes, or at least my friends and family do. So, I thought I'd show you a few different ones. Do you think it's spritzes or spritz-eye? Bad joke. It's spritzes. Aperol spritz, the most famous. Nice orange color. Guess where it's from? Venice! Well, actually, Palawan. But, the Venice region. Then, if you want to do Milano, very traditional, you go with a Campari spritz. A little bit more bitter than this one. Aperol has more sugar. Campari has less. So, this is a little bit more bitter. This is what my family always drank. And then, from the Amalfi Coast, we have the Limoncello spritz. And basically, they all use different bitters, right? And then, you also add Prosecco for a little effervescence, and some club soda. And now, we're going to make a jazzy lemon basil spritz. So, it's kind of a spin-off of the Limoncello spritz. Four fresh basil leaves. One ounce of fresh lemon juice. I like to measure it all to get it just right. And we're going to add a couple ounces of Limoncello. Perfection. Okay, now, we've got to muddle it. She's already drunk. Yep, and I haven't even had a drink. This is like spiked lemonade. That's truly what it is. Okay, so now that we've muddled this together, we have to add a little bit of ice to the cocktail shaker. Shake it up for about 30 seconds, just to flavor everything. A bit of soda. Ta-da! It's a summer in a glass. This is delicious. It's like a lemon-moot basil that's in here. It creates that sort of really fresh summer flavor. Chin-chin, you guys. Party time!