Ok, no one is calling anyone a dummy here, but there was a time when I didn’t have a clue what aperitivo meant. And given the latest “war” on the Aperol spritz (read Rebekah Peppler’s New York Times article here), I wanted to share an easy way to enjoy aperitivo hour and my passion for a properly made spritz. Aperitivo for dummies was born!
Check out my post: Styling an Italian Summer Bar Cart, for more of my thoughts on this summer staple!
The latest Aperol Spritz drama…
I find Rebekah Peppler to be an expert when it comes to proper mixology. I even own her book, Aperitif: Cocktail Hour the French Way. It sits on my bar cart and we consult it when we want to make a “real” drink.
I don’t disagree with everything she said in her article about the Aperol spritz. She does say the Aperol spritz isn’t good (disagree), but then she goes on to say that a “well-made spritz is an ideal opener to the night,” (agree…here, here!). She then goes on to emphasize how to “build a spritz worth drinking” with the proper 3:2:1 formula of three parts bubbly, two parts bitter, and one part soda.
I’ve had my share of awful Aperol spritzes (and probably made a few when I first tried to replicate them at home). But every spritz I’ve had in Italy has been perfect. I mean, duh, they kind of know what they’re doing with it. Once the drink became popular across the pond and achieved “Instagrammable” status, every bar in town promoted spritz season with a poorly constructed, watered down, syrupy version that looked like it was radioactive. No thanks.
I totally get what Rebekah Peppler was saying in her New York Times piece. You need good quality prosecco and a good quality bitter. I love that she suggests alternatives to prosecco like a pétillant naturel and alternative bitters like Cappelletti. Make a good quality spritz with ingredients you like. I like Aperol, some people don’t. I still enjoy the traditional Aperol spritz, and I loved it before it became Instagram famous. It reminds me of our time in Italy. Every sip takes me back to the Cinque Terre and living la dolce vita. For me, the Aperol spritz is a very sentimental cocktail that has earned its place.
So what is Aperitivo?
Forget everything you know about the American happy hour experience. Aperitivo is a slow-paced, laid back entry to the evening. Aperitivo hour consists of a bubbly drink and light snack to prep your palette before the meal. I will be the first to admit that sometimes aperitivo turns into a meal, because I have absolutely no will power around an antipasto platter or charcuterie board.
Aperitivo Foods
I’ve done some laaaavvvish meat and cheese boards and that’s a whole other post. Aperitivo is more simple. Remember, it’s like a little taste. It gets you ready for the big meal. You really only need a small mix of sweet and salty. Salami and cheese, a sweet jam, maybe some nuts and bread. Keep it bite-sized.
Presentation is key! We always eat with our eyes first, and a delicious looking board alongside a beautifully made spritz gets the mouth watering in anticipation for a fun evening ahead.
Tip: Fold your salami slices and provide picks so your guests can grab exactly what they want without looking like primitive man.
Do you do aperitivo at home? What’s your go-to cocktail to start the evening?
Outfit details: Striped jumpsuit // Earrings // Sunglasses // Necklace (similar here)
xo – Erin
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