spritz
I have two things to say.
1) The Aperol Spritz is not my favorite drink.
2) You can enjoy an Aperol Spritz and not only will I not judge you, I will toast you with whatever is in my glass. And it might even be an Aperol Spritz of my own.
I am just plain confused by the recent article that everyone is talking about in the New York Times. Why would the James Beard Award winning food section devote so much space to something that most people already know (I realize the title, which is decidedly feisty, is meant to inspire clicks). And I even agree that Aperol, when compared to its other bitter aperitivi cousins (Campari, Cynar) is far from the most sophisticated bottle on the shelf.
But even if I do reach for other bitters when mixing my own Spritz, I completely respect those who like their spritz less bitter. I have been drinking bitter things for a long long time. Liking something bitter is an acquired taste, and if Aperol can help get you there ,then I’m all for it. It’s definitely a gateway kind of liqueur. And if you want to be truly authentic in terms of making your Spritz, use Venetian made Select. Which, I may add, it even sweeter than Aperol.
But not all Aperol Spritzes, or Spritzes in general, are created equal. Since the drink is 3 parts bubbly, the quality of your bubbly makes much more difference than the choice of bitters. Use supermarket prosecco and your drink is going to taste (and treat you) like supermarket prosecco. So there’s that.
Also? Why attack a cocktail so many people like? It would be sort of like writing an article on why people shouldn’t drink rum and cokes. Everyone knows that the mixture is sweet, and somewhat cloying and does nothing but hide the taste of a rum that is probably not that great to begin with. But a lot of people enjoy them. And there is nothing wrong with that. Just as many people are currently drinking bad Gin & Tonics too. We all know this already. No need to write about it.
Anyway I’m here to say that if you like Aperol Spritz you should definitely keep drinking them.
And just in case you need a recipe, here is one from my new book The Italian Table. (Where you’ll also find recipes for cicchetti to nibble on while you sip your Spritz.)
Spritzes are just fun to drink. A mixture of fizzy wine and brightly colored bitters, the ice filled goblets filled with brightly colored drink just feel festive. While most Italians will garnish theirs with a slice of orange, in Venice they always come adorned with a few big green olives. Which makes perfect sense to balance out the slightly sweet, yet bitter, flavor of the drink.
Ingredients
Prosecco or white wine, 3 parts
Aperol or Campari, 2 parts
Soda water, splash
Green olives
Instructions
Fill a large wine goblet with ice. Pour in the prosecco and then the Aperol or Campari. Finally top up with soda water. Garnish with some big green olives on a toothpick.
This recipe is from my book The Italian Table: Creating Festive Meals for Family and Friends. Available online everywhere, and at your local bookstore.
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