Some people travel and bring home cool trinkets, art, books or clothes.

That’s really nice.

And normal.

Me, on the other hand.

I bring home way too many pictures of what and where I ate. And drank. And the streets that I walked to get there.

The classic and ultimate move of a food-dork.

I’m working on it, trust me.

But in the meantime, let’s appreciate the positives.

1) I am too busy to edit and post every one to an album that would take hours to scroll through and dominate your newsfeeds, and 2) that I can at least remember my favorite inspirations to share with all of you.

The things I do for you guys!

Anyways, let’s get on with it. This little cocktail gem, the Aperol Spritz was one of my favorite new discoveries this trip, along with a new found love of the concept of apertivos– a light, refreshing drink before a meal as you unwind, relax and set the stage for the great food to come.

Cocktail hour, but cooler.

And not just because it’s Italian.

Many of the classic Italian apertivo drinks are made with homemade bitters, or bitter liquors like Aperol and Campari, which actually help you digest your food better.

Cocktails with some slight benefit?

I’m HERE FOR IT.

A little tip: the same can be done with lemons, limes or apple cider vinegar (raw) in your water on the more day-to-day occasions in life.

And with no added sugars and 3 ingredients, along with the amazing color, you can see why it’s right up my alley.

The Aperol Spritz Cocktail:

Serves 2

Notes: This recipe is a well know Italian aperitif, and one of my very favorites. If you’re not familiar with Aperol, it’s a beautiful bitter with great digestive properties. It definitely deserves a spot in your home cocktail bar. 

3 ounces high-quality vodka or gin

1½ ounces Aperol

6 ounces club soda or prosecco

Stir all ingredients together, and pour into two wine glasses filled with ice. Garnish with an orange peel, orange slice, or wedge of lime.

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