In honor of all Spring being out there somewhere
the white jean effort
and all things Italian, I've found the
perfect cocktail to share
before a spicy plate of seafood pasta and
and an evening of great TV ...
Spritz
Several Italian regions lay claim to the origins of the Spritz. In fact, the proportions and the ingredients differ vastly from area to area. While Venetians might use Aperol and Prosecco, Paduans might mix still white wine with Campari. We like this version with Aperol and sparkling wine. Whether you use still or sparkling wine, or your bitter apéritif is Aperol, Campari, or Cynar, top it with soda water and you’ve got a Spritz.
- 1 1/2 ounces Aperol
- 3 ounces Prosecco or sparkling wine, chilled
- Sparkling mineral water or club soda, chilled
- 1 lemon or orange slice
- Fill a champagne flute with Aperol. Add Prosecco
- and top with a splash of soda water. Garnish with a lemon or orange slice and serve
- via chow.
- CHEERS!
