What I Can’t Wait For: A Spritz at 5

Well, I haven’t been able to post nearly enough (or at all, really) on the Six Months yet, due to getting ready to actually leave (as well as getting ready for the release reading for In Their Cups: An Anthology of Poems about Drinking Places, Drinks, and Drinkers, which was last Sunday, and the release event for Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, which is Friday). But every day I think about the upcoming trip of course, and think about things I can’t wait to do when we get there. Many times a day actually, at different hours, but around 5 I tend to think of one specific thing: the Italian Spritz. The reason it happens around 5 is because the last time we were in Italy (with pals, and talked about here on my boozier blog), Nat and I got into the Italian habit of stopping by a neighborhood bar (first in Bologna) in the pre-dinner and post-work hour for a Spritz. While there are various theories about garnishes, the Spritz is basically the lovely, light Italian liqueur Aperol, usually over ice, and topped with Italian sparkling wine Prosecco—with either an orange slice or an olive depending on where you are drinking at, both bar and region. It’s a fantastic late afternoon/early evening sipper, both in taste and appearance.

Serves 4

4 to 8 ice cubes (optional)
6 ounces Aperol
Chilled Prosecco, or Moscato d'Asti, or Asti Spumante
4 green olives (unstuffed) for garnish (optional)
4 orange sliced or wedged for garnish (optional—but at least have them or the olives)

1. If the Prosecco isn’t well-chilled, or if you’re feeling overly-heated, or you want to have it like you’d get it served in Italy, place 1 or 2 ice cubes each in four flute glasses. Add  1-1/2 ounces Aperol to each flute.

2. Fill the glasses almost to the rim with Prosecco or other Italian sparkling wine. Garnish with each with an olive and an orange slice or some combination thereof.