Some people travel and bring home cool trinkets, art, books or clothes.
That’s really nice.
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?
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.
The Aperol Spritz Cocktail:
3 parts Prosecco
2 parts Aperol (orange flavored bitter liquor)
A few splashes of club soda
Orange slices for garnish. Traditionally served on the rocks in a large wine glass.