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