Episode 178 – American Cider

  • 2 oz Campari

  • 2 oz of a dry, white Italian wine (like a pinot grigio or a Verdicchio)

  • And some soda water to top it all off

The nice thing about the Bicicleta is that it’s a built drink. You take your Campari and wine, pour them into a highball glass, add ice, top with sparkling water and garnish with half an orange wheel. Simple, delicious, and to the point.

According to PUNCH, this spritz variation was named after the old Italian men on bikes who might have a hard time riding in a straight line as they return home from a few drinks at the bar in the afternoon. And, although we might still be in winter’s grasp here on the East Coast of the US, there’s no rule out there that says you can’t fantasize about summer spritzes all year round.

Show Notes

American Cider was written with the intention of providing cultural and historical context for what’s happening in today’s cider industry. Dan’s background in the wine world, paired with Craig’s experience as a food journalist, yields a text that considers our nation’s cidermaking traditions and apples region-by-region. The book also contains hand-illustrated maps by wine expert and artist James Sligh that add texture and a sense of place to the book.

Some of the books and online resources mentioned by Dan and Craig include:


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