Aperol Spritz

If you could be anywhere in the world right now, where would you want to be?

This is a game that Peter and I play all the time. My answers vary and can depend on the day, on my mood or even on the weather.

Some days I want to be in Paris, drinking champagne along the Seine with the Eiffel Tower twinkling in the distance. Other days I want to be on a remote beach somewhere like Bali or the Maldives, swimming in clear blue waters and enjoying tropical cocktails. Occasionally I want to be transported north of the Arctic Circle, to Norway’s Lofoten Islands — breathing in the cold, clean air with a glass of aquavit in hand. And after our trip to Argentina last year, I sometimes find myself craving a good glass of malbec, while sitting in a vineyard just outside of Mendoza overlooking the Andes (of course).

Now that I think of it, my destinations almost always revolve around booze… #priorities

And in case you were wondering, Peter’s destinations also have a theme: somewhere cold. Greenland, Russia, Antarctica — the colder, the better.

It’s honestly a miracle that we’re able to collectively decide on places to travel together.

At this point, I’d give my left leg to travel pretty much ANYWHERE. It’s been WAY too long since we’ve been out of the country. HECK, it’s been way too long since we’ve left the damn house. Coronavirus has put a real damper on our travel plans this year.

So instead, we play the travel game and daydream about all the places we’d visit if we could.

So what’s on the daydream agenda this week? Italy. Specifically, the Amalfi Coast. I’m talking about juicy lemons and fresh figs and bubbly, refreshing Aperol spritzes.

(it’s fine, I just had to google the plural of spritz. COOL)

One day I’ll get around to sharing our experience in Positano a few years ago (hint: it was an absolute dream). But in the meantime, I want to share with you my take on our favorite cocktail from that trip.

Aperol is a classic Italian apéritif, comprised of bitter & sweet oranges, rhubarb and a bunch of herbs and roots. Just as a digestif is enjoyed after a meal (i.e., to digest), an apéritif is meant to be enjoyed before — as it’s meant to stimulate the appetite. I’m a firm believer that all meals should start with something bubbly (yes, even breakfast — helloooo, mimosa), so it’s no wonder this cocktail is right up my alley.

These Aperol spritzes are bubbly and refreshing. A little bit sweet from the prosecco (and a splash of OJ), and slightly bitter from the Aperol. It’s basically summer in a glass! It honestly is the best way to kick off a dinner party or summer BBQ with friends (even if said dinner party and/or BBQ is virtual for the time being).

Also, for the record, I literally could not care less that the New York Times thinks that “The Aperol Spritz Is Not a Good Drink.” In my opinion, there is something dreamy and nostalgic about them. But what do I know? Try one for yourself! Close your eyes, and imagine you’re sitting on the Amalfi Coast — toes in the sand, waves crashing in front of you and a handsome Italian waiter bringing you a cocktail.

Aperol Spritz

 

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Prep Time

5 mins

Total Time

5 mins

 

Author: Talia

Yield: 1 drink

Ingredients

• 3 ounces prosecco
• 1½ ounces Aperol
• 1 ounce club soda or seltzer water
• splash of freshly squeezed orange juice
• orange slice, to garnish

Instructions

1. Fill your glass with ice cubes.
2. Add all ingredients, and stir gently to combine. Garnish with an orange slice.

Notes / Variations

To make it less bitter: use less Aperol and more prosecco/OJ.

To make it less boozy: use less prosecco and more seltzer/soda water.

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