A) Cava B) Sekt C) Prosecco D) Champagne
A) Over ice with a slice of orange B) Warm with spices C) Frozen D) Cold without ice
A) Italy B) France C) Spain D) Germany
A) A mint leaf B) A cherry C) A slice of orange D) A lemon twist
A) Room temperature B) Hot C) Chilled D) Frozen
A) Pina Colada B) Mojito C) Campari Spritz D) Whiskey Sour
A) 25% B) 11% C) 17% D) 8%
A) 1935 B) 1919 C) 2001 D) 1890
A) Orange slice B) Pineapple leaf C) Lime wedge D) Cucumber slice
A) Sicily B) Tuscany C) Veneto D) Lombardy
A) Select B) Campari C) Cynar D) Aperol
A) 2011 B) 2005 C) 2020 D) 2015
A) Florence B) Rome C) Venice D) Milan
A) It was cheaper. B) To make it more colorful. C) The alcohol content was higher than they were accustomed to. D) They preferred a sweeter taste.
A) Spain B) United Kingdom C) Germany D) France
A) 1/3 sparkling white wine, 1/3 bitters, 1/3 soda water B) Half Prosecco, half soda water C) Equal parts Prosecco and Aperol D) Two parts Prosecco, one part bitters
A) Italicus liqueur B) Select C) Aperol D) Campari
A) Mixing it with fruit juice B) Chilling it in ice C) Adding sugar to the wine D) Asking for water to be sprayed into the wine
A) Olive B) Slice of orange C) Lemon wedge D) Orange peel
A) To increase volume B) To enhance flavor C) For preservation D) To reduce alcohol content
A) Padua B) Milan C) Florence D) Venice
A) 1970s B) 1980s C) 1950s D) 1990s
A) Fixed at 10% B) Consistently low C) Highly variable D) Always high |