Aperol’s website dedicates its own page to this classic cocktail recipe, and with a flashy 3-2-1 set of instructions, this is as easy to make as it is to drink. They’ve even got a video on how to make the cocktail, with some wickedly groovy music in the background. A cousin to Campari, Aperol has a hint of citrussy bitterness, but less so, because it’s orange based, rather than grapefruit based.
I’ve long been collecting bottles of all kinds of liqueurs in my drinks cabinet, and this is a habit that’s not likely going to stop anytime soon. However, most bottles end up being opened once or twice, then sent to the liquor dungeon for a long, peaceful, uninterrupted rest, some never to be used again. Not this one. I’m on my third bottle of Aperol, because I can’t seem to stop heading for this spritz when the urge strikes me to have a little something while cooking supper on a late weekend afternoon.
The recipe, for convenience, is on the back of the bottle: 3 parts Prosecco to 2 parts Aperol to one part club soda. I have subbed in cava for the Prosecco, and my favourite sparkling water for the club soda, and it works every time. You know what they say, happy wife, happy life. This makes me happy. And indeed, Meat and Tater Man too.