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Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.&.

Each 750ml bottle contains five servings.. Verjus Is So Much More Than Grape Juice.Fusion Verjus Blanc ($20).

Food & Wine / Fusion Verjus.“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.. And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice.“It’s made by chefs, and bartenders have embraced it, too — it adds acidity and balance to both zero-proof and full-octane cocktails, and an undertone of green wine notes.”.

Giffard Aperitif Syrup ($24).Food & Wine / Giffard.

Giffard, a French producer of botanically-minded liqueurs and syrups, also creates a dedicated, nonalcoholic aperitif syrup.

It’s a staple for Keenan Davis, bar director at Che Fico in San Francisco.The herbal gin and sweet vermouth help offset some of the bitterness of the Campari and the acid in the orange juice adds a sweet and tart note.. To achieve a creamy frozen texture, it is best to use.

instead of cubes.Starting with smaller pieces shortens the overall blend time, reducing the chances of overdiluting the drink.

This recipe is scaled to serve two people, as the small volume of a single serving can make it hard to blend..The 7 Best Alternatives to Campari for a Negroni, According to Bartenders.