Spicy? Sooo not Cuban

Bob was my constant garden companion for three years. European robins are tiny compared to American robins

referred to splashing seltzer with white wine. So, by definition I would say spritz has to have wine. In practice? Make (or market) a drink good enough, you can call it whatever you want and people will drink it. And only we who really care will be annoyed

Stash and I first encountered the A Spritz in Verona years ago. Every cafe table around the coliseum seemed to have a couple in it. We found a backstreet local bar and got the owner to teach us. His had white wine, Prosecco, A, and ice. And spritz comes from the German ‘spritzen’ to splash which 1/2

Tested and retested… The Savoy is truly worth visiting

I count only 55 drinks here. Are there more pages?

(Dubonnet. Cocchi has not reformulated)

The new reformulation is gorgeous!

Cocchi Torino makes a wildly good Gin & It. Gin & Dubonnet is another must

Does this include fresh celery? It’s one of the few veggies Stash dislikes and she’d be thrilled

Cheers!

Stonehenge is an hour down the road. Been there once? Twice? Still haven’t visited Gloucester Cathedral.

I’m jealous of the sumac in US shops (and fields and gardens). In the UK and Europe, commercial sumac comes from North Africa and is salted, intended mostly as a poultry seasoning. So, it doesn’t work in drinks.

Cheers!

And of course there are minis of Mini