A Thing of Beauty: The Aperol Spritzer and Her Recipe

Can you believe it? It is now the dog days of summer.  How did that happen?

Maybe, for myself, because I've drunk too many of these...

Is she not a thing of beauty? Every time I make myself one of these--an Aperol spritzer, to be exact--  I want to whisper those words.  Like, in that dramatic movie whisper, with a vague accent that isn't quite British but isn't anything else, either, and has that creepy lustful quality to it that you sympathize with but don't want to admit...

And don't you love the glass? Vintage.  Sigh.  And super thin and light.  Got a set for fifty cents for each glass at a Lutheran resale shop.  (Great glassware is my fetish, I admit it.)  Did I just go off on a tangent?

For those of you who don't know what Aperol is, here's a pic:

She is a liqueur that is quite bitter.  But she's pretty, don't you think? You can drink her straight in small quantities as a "before dinner" drink, but I generally mix her with other ingredients.

Anyway, there are a variety of Aperol spritzer recipes out there, but I prefer drier to sweeter and stronger to weaker, so this is what I do.  And, no, Barefoot did not pay me to write this:

For 1 serving:

• 1 oz. Aperol
• 4 oz. Barefoot Bubbly brut cuvee champagne (if you like sweeter, try their muscato spumante, instead, which is equally as delicious and will make you just as happy) or try an Italian prosecco

Pour both ingredients into a small glass, top with ice, and stir gently for about 30 seconds.

I like Barefoot wines for recipes like this because they are inexpensive and good.  I also use their merlot for an evening of New York Sours.  For $8 I can get my friends wonderfully happy very quickly and inexpensively.  And make a delicious drink.  

What? You've never had a New York Sour? Well.  Check back tomorrow.  And be ready to have your socks knocked off.