lo spritz all’Aperol

After a recent blog entry by David Lebovitz, I felt compelled to finally complete my own post about the spritz (pronounced “spreetz” in Italian).  A half-completed version has been sitting in my drafts folder since August.  Thank you to Mr. Lebovitz for inspiring me to finish it!

There is much debate in Italy, specifically between the cities of Venice and Padua, over the origins of the spritz as well as the correct way to make it.  My allegiances lie with Venice.  Aperol may have been invented in Padua, but the tradition of the spritz originated in Venice long before (or so I have on good authority).

For me lo spritz and la Venezia are inextricably bound.  It happened many years ago in a typical Venetian bacaro, in a room of dark wooden walls and tables, surrounded by the sounds of young Italians gathering after work.  I tasted my first spritz.  It was just my kind of cocktail: a hint of sweetness – not too sweet – and slightly sparkly with a variety of different flavors working together for an engaging but not-too-complicated effect.  It’s the kind of drink that’s fun to taste yet easy to just enjoy.  We took our evening spritz in the traditional mode – the apertivo mixed perfectly and served with finger foods (like potato chips and nuts) to tide us over until dinner.  I felt drawn by the sense of community around me and lucky to take part in one of the city’s many local customs.  I was hooked.

In my opinion, it’s very important that the spritz be made with Aperol, not Campari.  The latter is just too bitter for my tastes.  And I’m not even a sweet cocktail kind of girl.  Aperol is the perfect combination of bright and nutty flavors with just a touch of sweetness.  The liqueur is an infusion of orange peel and a variety of herbs and spices (and contains 11 percent alcohol).

Until recently, living in the U.S. posed a great problem to making the perfect spritz.  About 5 years ago, a liquor store in New York City started selling Aperol.  To my knowledge, it was the first stateside.  A couple of years later, I discovered a few more in various cities.  In DC, every time I passed a new liquor store, I would inquire about Aperol.  I usually got blank stares and always a “no.”  This past August, the seemingly impossible happened.  At a store near Dupont Circle, I found it.  Shortly thereafter, I happened upon a “store locator” on the Aperol website.  Apparently it’s all over the country now.

I was finally able to introduce to Brian my favorite apertivo, and we enjoyed one on the rooftop as often as possible.  In fact, when we first had a spritz during our trip to Italy, Brian said it reminded him of home.

 

lo spritz all’Aperol (the Aperol spritz)



makes one cocktail

 

2 oz. Aperol
2 oz. prosecco (I’ve found that Cava also works well.)
1 - 2 oz. club soda or seltzer
green olive
a few ice cubes

 

In a glass combine first three ingredients over ice.  Stir to combine and garnish with an olive.*

 

*This is an important difference between the true spritz all’Aperol and the American version, which calls for an orange wedge.  Not only is the citrus garnish not traditional, but in my opinion, it’s redundant and too obvious a pairing: an orange wedge with an orange-based liqueur.  The olive is the ideal compliment to the citrus-y nuttiness of the Aperol.

 

A Venetian tip:  If using an whole (unpitted) olive, bite a small piece off before dropping it in the drink (your own, not your guests’).  The olive will absorb some of the Aperol, and you‘ll get a nice little treat at the end!

Cin cin.

Grapefruit Sunrise Martini

This is a little concoction I came up with a few years ago when Brian and I were both living in New York.  It was a lazy, around-the-apartment kind of summer day (sans air conditioning, might I add), and we thought we'd have a breakfast martini...just because we could.

I haven't had this drink in quite some time because, sadly, I haven't kept limoncello stocked in our kitchen.  I was reminded of it last night when Brian tweeted the recipe in response to a request for creative cocktails.

Our impending trip to Europe(!) has me thinking about limoncello a lot.  I have to resist buying it every time I'm in a liquor store.  I'm holding out for the local stuff, for which there is a nice roomy space reserved in my return suitcase.  This will be the first cocktail on my list when we return, and I'll post a picture then.  In the mean time, enjoy!


The Grapefruit Sunrise Martini
printable recipe

2 oz. fresh-squeezed grapefruit juice, from 1/2 medium grapefruit
2 oz. vodka
1 oz. limoncello
ice
honey

Combine the first four ingredients in a shaker and shake to thoroughly blend and chill.  Serve in a martini glass rimmed with honey.

basil-grapefruit sorbet

Enough already with the frozen desserts, right?  It’s mid-September!  Maybe it’s my natural inclination to cling to the final days of summer, but I’m on a frozen dessert kick lately…That and I had a few grapefruit that had been in the refrigerator for a couple of weeks and didn’t seem to be going anywhere unless I took action!

 

 

Basil-Grapefruit Sorbet

printable recipe

 

4 medium grapefruit
1/3 cup sugar
1/4 cup water
10 basil leaves
2 tablespoons (citrus) vodka

 

Scrub the grapefruit thoroughly.  Remove zest and set aside.

 

In a small saucepan, combine water and sugar.   Bring to boil and simmer until sugar is completely dissolved and liquid is clear.  Stir in basil leaves and 1 tablespoon grapefruit zest. 

After about 10 seconds, turn off heat and allow basil and zest to steep in syrup until ready to use (at least 10 minutes).

 

Halve grapefruit and juice.  This should yield about 1 ½ cups of juice. 

 

Add simple syrup and vodka to grapefruit juice in a medium bowl.  Stir to combine.  Pass the mixture through a find mesh strainer to remove any solids. 

 

Allow mixture to chill in the refrigerator for at least an hour.  Or chill in salted ice bath:  fill a large bowl about 1/3 full with ice.  Add about 1 cup of water and 1 teaspoon of salt.  Set medium bowl containing sorbet mixture in larger bowl and stir occasionally until mixture is cold (about 10 to 15 minutes). 

Pour chilled mixture into ice cream maker and freeze according to the manufacturer’s directions. 

 

The final product will probably still be a bit soft.  For a firmer texture, allow sorbet to freeze in freezer for at least 8 hours. (I found that the basil flavor was more pronounced after resting, as well.)  For a firmer texture immediately, use half the amount of vodka in the recipe.

 

And since you’ve been working so hard….

 

Use a little extra basil-grapefruit simple syrup to make yourself a drink!

 

Basil-Grapefruit Cocktail

printable recipe

 

3 basil leaves
2 tablespoons basil-grapefruit simple syrup (strained)
1 ½ oz. (citrus) vodka

splash of grapefruit juice 
club soda
ice

In the bottom of an old-fashioned glass, muddle basil leaves.  Add simple syrup, vodka, and ice.  Top with club soda (several good splashes or to taste).  Stir.  Garnish with a grapefruit twist or slice and a sprig of basil, if desired.