2 basil and olive spritz cocktails that are so refreshing and unique! So when FIOL reached out and invited us to Treviso, the home of Prosecco, I knew what to do – to show you what this award-winning ambassador of Italian excellence can do, I’ll show you how to use it in 2 cocktails: the Basil Spritz (created by Erik Hakkinen) and the Olive Fiol Spritz – a signature drink with an Olive Oil & Basil Syrup. If you love Italian cuisine, or just the beautiful scenery of a seventeenth-century Italian Villa, pull up a chair and get comfortable. It’s Cocktail Time!
Check out the recipes for the Basil and Olive Fiol Spritzes: https://www.kevinkos.com/post/fiol-prosecco-spritz
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0:00 It’s Cocktail Travel Time!
0:42 Treviso, Italy
1:26 Today on Cocktail Time
1:38 Finding Ingredients in Treviso
2:27 Basil Spritz Ingredients
2:37 FIOL Prosecco
3:29 Basil Spritz
5:21 Olive Fiol Spritz Ingredients
5:52 Basil & Olive Oil Syrup
7:53 Lemon Powder Garnish
8:28 Olive Fiol Spritz
10:07 Bottom of the Glass – Tiramisu!
10:47 Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #spritz #prosecco
22 Comments
What cocktail do you think I should try with FIOL Prosecco? 🤔
Check out their website here: https://bit.ly/Fiol
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Perché Kevin l'é un fiol (because Kevin is one of us) 😁 cheers from Venice, hope to meet you one day, maybe in Trieste (?)
Look for the Trieste cocktail week next year ✌
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🍾superb, I will be trying both of these this week!!
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Hello, Kevin! I apologize if someone already asked this, but I just couldn’t find in other comments. I have two questions:
1) Would it be possible to store syrups in the freezer? I want to make several of them, especially those you crafted, but I just won’t use all of them enough as I just make cocktails for myself.
2) when I prepare mint for syrup by immersing in hot water, much of the mint color and flavor is immediately extracted by the hot water, pretty much making a tea, and in the end of the process, my syrup had a slightly pink tint. Have you had that happened before? Do you have any insight on what I may have done wrong?
Thank you so much!
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How long does italian syrup last in fridge?
Kevin! Do a cocktail garnish series
🍾 🥂 Cheers Kevin! It was fun seeing you on the road!
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🍾 ok love the drink. Just a question, What about the olive oil, does it leave a texture at the end, let your lips oily?
Does anyone know the estimated shelf-life of this basil oil syrup? Thinking of making some for the summer months but wasn't sure if this was mentioned!
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Thank you sir.
I love olive oil. Never made a syrup out of it though. I will try this.🍾
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🍾 came for the drinks, stayed for the tiramisù
Hi Kevin, not sure if you will see this. I didn’t know how else to reach you for a question that I had regarding batched cocktails. I’m looking to prolong the shelf life of a citrus cocktail, and was wondering if separating the simple syrup from the citrus helps to prolong it. And if you had any other insight into this, for example, I’m assuming using rich simple helps and using super juice helps. Is separating the alcohol recommended, or can it mix with anything to prolong the shelf life? Thank you for your time.