VinDivine

Alright my alcoholic little friends, this one’s for you. And you. Yup, and you over there with the bulbous red nose. ‘Cuz ya can’t stop at just onna these bevvies. And again, this proves that our friends the Italians know their shit when it comes to all things Food & Beverage. This drink is all the rage in Italy, we were introduced to it in Capri. And now, kittens, VdV introduces it to the world! Or…the dozen or so of you that come to this blog. And I do know that at least one of you is from outside the US, so we are global in reach.

First off, although it’s spelled s-p-r-i-t-z, when you bark out your order for it, say ‘Shpritz’. But say it, don’t shpray it. In Italy that’s all you need to say. Elsewhere, you may need to specify, Aperol Spritz. And at some bars you may need to point out to the bartender where the bottle of Aperol is…usually hidden on the top shelf covered in dust. Fortunately this apertivo doesn’t seem to go bad. Oh yeah: Aperol is an orange-flavored spirit, kinda similar to Campari but WAY less bitter. Campari: Ewww. Aperol: Mmmm.

So, wanna here it? Here it goes:

It’s easy, go about 2 1/2 parts Prosecco or Cava (quite a bit sweeeter than champagne), to 1 part Aperol. See? Hey, even you can manage that! Oh yeah, add a splash, a small splash, of soda, and if you’re feelin’ frisky add a big slice of orange. Bam! Yummy. The bitterness of the Aperol and sweet of the bubbles is awesome. Serve it on the rocks.

Saluté! BTW: Makes a terrific breakfast cocktail!

cocktails