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.
For each serve
a handful of ice cubes
90ml Prosecco or sparkling wine
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.