An Aperol Spritz is a divine beverage. And, as Suzi and I discovered last spring in Milan, a lifesaver. We were dead on our ass after hours of walking. We found a lovely and historic bar a mile from the cathedral, sat, had our spritzes and some mini-sandwiches and found ourselves totally refreshed.
Nothing can beat a Spritz.
Ah, but there are siblings. This drink, once you make it, will be a staple in your drink portfolio. It takes a little work, a few ingredients. It polishes the Spritz to perfection. From The Complete Cocktail Manual, this drink is said to be sunshine in a glass, perfect for summer barbeques. I say it is perfect year round.
Sunshine Superman or Super Spritz
Yield: serves 1
- 1 ounce gin (Hendricks’s or, better, Gunpowder Irish Gin)
- ½ ounce lemon juice
- ½ ounce Aperol
- ½ ounce grapefruit liqueur (Giffard Pamplemousse preferred)
- 1 ounce prosecco sparkling wine
- Grapefruit peel for garnish
Combine the gin, lemon juice, Aperol, and liqueur in a shaker with ice. Shake 8-10 seconds and strain into a cold coupe or flute. Top with sparkling wine.
Express the grapefruit peel over the drink and drop the peel in the glass.
Source: The Complete Cocktail Manual by Lou Bustamante [Weldon Owen, 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑400