Summer decided to make it's second appearance this spring and although the temperatures in Virginia are supposed to slide back into the normal range, that's no excuse not to whip out the Aperol and Prosecco and try to speak in an amusing-only-to-you Italian accent. It's a dry, light, and slightly bitter drink that goes down effortlessly as the humidity goes up.
When I was graciously invited to Pizza Club (here's a link if you'd like to read more about it), the lovely Victoria Deroche introduced me to my new favorite cocktail. She said that during the summer, all over Italy, an Aperol spritz is thrust into your hands wherever you go. Over here, sadly, if you don't know Victoria, you'll have to thrust a spritz into your own hand.
Gallons — unfortunately, it's easy to drink gallons of this spritz. On the flipside, however, it's very low in alcohol, so, for at least a little while, larger than normal quantities can be consumed with few ill effects.This is key, I think, to summer drinking. At least for me. Too much wine and I have to go home when I'd much rather last through the sunset and into the moonrise, gazing at the stars, cocktail in hand, while I languidly and in a cliché-ridden Southern way, slowly fan myself while I slap away the mosquitoes.
Here you go (with one caveat: this is probably the dumbest recipe you'll ever read, but you know, someone had to tell you about it):
The Perfect Summer Drink (otherwise know as a Spritz)
- Prosecco (I confess I buy the cheap stuff when I know I'm not going to drink it straight)
- Soda water
- Orange slice
Fill a glass with ice, add Prosecco until it's about 3/4 of the way up, splash in some soda water, and pour in the Aperol until you like the orange-y shade, and you've achieved sufficient bitterness to your taste. Drop in an orange slice. Drink and then drink some more. Share generously.