The Times Magazine 53- APEROL SPRITZ
Hailing from Venice, this spritz is responsible
for kicking off a worldwide renaissance. If
you swap out the Aperol for its more bitter
cousin, Campari, or the lusher, vanilla-scented
Cappelletti Aperitivo Americano, simply call
this by its original name: Venetian Spritz.
- 60ml Aperol (or a similar
bitter orange amaro) - 90ml prosecco, chilled
- 60ml soda water, chilled
- Orange half-wheel, for garnish
Fill a wine glass three-quarters full with ice.
Pour the Aperol and prosecco over the ice
and top with the soda water. Stir. Add the
orange half-wheel.
- THE BIG BIRD
Most supermarket cranberry juice is made
from concentrate and contains sweetener,
which makes for a less bitter drink. The
rosemary sprig adds an aromatic hit of
herbal freshness.- 60ml Aperol
- 60ml unsweetened 100 per cent
cranberry juice, chilled - 120ml prosecco, chilled
- Rosemary sprig, for garnish
- Whole cranberries, for garnish
Fill a wine glass three-quarters full with
ice. Pour the Aperol, cranberry juice and
prosecco over the ice. Gently stir to combine.
Garnish with the rosemary sprig and float a
few cranberries on top.- AMERICANO
The Americano is bitter, bubbly and low
alcohol, which fits the spritz profile perfectly.
It’s a classic riff on the Milano-Torino cocktail,
a simple mix of Campari (from Milan) and
sweet vermouth (from Turin) created by
Gaspare Campari at his Caffè Campari in the
1860s. As one story goes, when soda water
was added, it became a hit among American
tourists, hence the name. For a boozier
cocktail, add 30ml gin.- 45ml Campari
- 45ml sweet vermouth, such as Carpano
Antica Formula, or dry vermouth,
such as Dolin Blanc - 90ml soda water, chilled
- Orange, for garnish
Fill a wine glass three-quarters full with ice.
Pour the Campari, vermouth and soda water
over the ice. Stir. Add an orange slice.2 3 PHOTOGRAPHS Eric Medsker
ALL RECIPES MAKE ONE