Mix a Drink: It’s Aperitivo Time
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It's a Padua Exhibition
Posted by ReadyMade
Project by Alex Day
The bars of northern Italy come alive in the early evening, with guests arriving from a day hard at work, thirsty for a drink and hungry for a snack. Aperitivo, a time loosely between 6 and 9 p.m., is less what we Americans call happy hour and more an accepted excuse to preface dinner with a light alcoholic drink and good conversation, stimulating the palate while letting the day’s troubles slip away.
While the word ‘aperitivo’ is both a time and, often, a place, it pulls triple duty in describing a style of drink: They are usually low in alcohol, either made with wine or something bitter, and often a little bubbly from sparkling wine or seltzer. Always, though, the intention is to precede the night’s meal and open the palate. Beyond that, the rules are all but limitless.
If you are having a dinner party at home, aperitivo is the perfect introduction to your meal. Your guests are eased into the night with a small snack (say a plate of cured meat and artisanal cheese) and a drink that doesn’t wallop the head with alcohol.
--Alex Day, deathandcompany.com
Skill Level
Very Easy
Active Time
Less than an hour
Cost
$
- For a Padua Exhibition:
- 11⁄2 oz Aperol Aperitivo
- 1⁄2 oz Dry Dolin Vermouth de Chambery
- 3⁄4 oz freshly squeezed lemon juice
- 1⁄2 oz freshly squeezed grapefruit juice
- 1⁄4 oz simple syrup
- Club soda
- Orange slice
Materials
- Barware
Tools
For a Padua Exhibition:
In a white wine glass, pour ingredients over ice. Add club soda and an orange slice.
3 More Classic Aperitivos:
Americano
1 oz Campari
1 oz sweet vermouth
Ice
Seltzer
Orange slice
Put all ingredients in a collins glass, add ice, top with seltzer, and garnish with an orange slice.
Negroni
1 oz gin
1 oz Campari
1 oz sweet vermouth
Ice
Orange twist
Put ingredients in a rocks glass, add ice, stir, and garnish with an orange twist.
French 75
1 oz gin
1⁄2 oz freshly squeezed lemon juice
1⁄2 oz simple syrup
Ice
Sparkling wine
Shake all ingredients with ice and strain into a champagne flute. Top with sparkling wine.
