Today, as we slip into holiday mode, I’m keeping my post short and sweet, sharing with you a recipe for a celebratory drink. Last weekend I was reintroduced to the wonderful Italian aperitivo, Aperol, a refreshing old-school infusion of orange, gentian, rhubarb and cinchona. It’s colours and flavours evoke balmy twilight evenings filled with lively conversation in an italian piazza. Invented in 1919 in Padua, Aperol is still faithfully made to its original recipe.With an alcoholic content of just 11%, it’s the lower alcohol cousin of the more popular and better known Campari.
We drank our Aperol as a spritzer. Mixed with dry Prosecco and a splash of soda. Over ice. The recipe generously and very practically printed on the bottle. With its burnished orange hues, it’s the perfect drink to kick start the holidays. Cin cin.
Aperol Spritz
For each serve
a handful of ice cubes
90ml Prosecco or sparkling wine
60ml Aperol
splash of soda, sparkling or mineral water
slice of orange, to garnish (optional)
PLACE ice cubes into a high ball or white wine glass.
POUR in Prosecco and top with Aperol.
ADD soda water and stir gently until mixed.
GARNISH with a slice of orange and serve.
The Paddington Foodie 
Personally I don’t love aperol, but I have it on hand for my way more sophisticated daughter. But I have served it with orange juice, sort of like a mimosa and that was really good! Happy Holidays!
Thanks Mimi and Happy Holidays to you too. Aperol is on the bitter side so is great served with something sweet like orange juice. Another friend mixes it with gin, prosecco and soda – haven’t tried that combination yet but it sounds lethal. I adore Bombay Sapphire so will give it a try.