Several changes in my daily routine indicate that summer has officially ended – the thin blanket that was sufficient up until a week ago is no longer enough; my fingers and toes are constantly cold (and my nose has become an icy instrument of torture); this morning, I pulled out my down vest, my favorite way to stay cozy and warm while I work at home; I have begun to crave slow roasts or stews that warm the kitchen and my belly…And just like bulky sweaters and turtlenecks have replaced the tank tops in my bedroom drawers, autumn fruits, like pomegranates and oranges, have taken over the kitchen shelves.
As counterintuitive as it may sound, I’d say it’s the perfect time to make a refreshing cocktail with a fresh orange twist, the Aperol Spritz. Like its boozier cousin Campari, Aperol is a bitter and herbal Italian apéritif whose intense blood orange color jolts the senses as much as the flavor. The intriguing ingredients include bitter orange, rhubarb, and herbs like gentian (also in Angostura bitters) and chinchona, a source of quinine. Aperol becomes a balanced yet invigorating Spritz by adding bubbly and dry prosecco, a splash of soda and a slice of fresh orange. This might sound like a summer refresher (which it can be), and that’s exactly the point – an Aperol Spritz can brighten any cloudy day.
Another part of the Aperol allure in my mind is its elsewhere quality. Whereas a beer does not typically transport me from my living room, the distinct taste of an Aperol Spritz sweeps me away to thoughts of vacation and lively sidewalk cafés in Italy. It evokes happy personal memories, too, of my first encounters with the drink on a trip to Milan for a good friend’s wedding. I inevitably think of my first refreshing sip on a steamy late May afternoon in the Milan Centrale train station beneath the monumental columns and vaulted ceilings commissioned by Mussolini. I also get to relive the wedding reception, where I had my second Aperol Spritz while grazing from the genius “archipelago di antipasti,” a series of themed appetizer “islands” (i.e. tables), such as the cheese island and the cured meat island.
Someday soon I’ll be ready for a stew and for hunkering down. But the oranges on my shelves are calling me. For now, I’d rather have something that awakens the senses and enlivens a wintry day.
You can’t go wrong following the basic formula given on Aperol bottles: ice – 2 parts Aperol – 3 parts prosecco – a splash of soda – a slice of fresh orange.
The recipe lends itself to tweaking, however, depending on your perfect balance of bitter and sweet. For example, I forgo the soda as I see no need to dilute the flavors, and I squeeze in a bit of fresh orange juice for its natural sweetness and acidity. Manolo and I also use the Spanish bubbly cava instead of prosecco, for the sake of convenience and price. Purists may disagree, but I think that either prosecco, cava or champagne makes a delicious and invigorating Aperol cocktail.