The spring I moved to NYC is still fresh in my mind. I worked nearly 6 different jobs by the time my first summer came to an end, I was told this was typical for New York living/working. The first restaurant I worked at was in the West Village on a small street, in a tiny location. It was an Italian establishment and very authentic. I remember learning what primi meant (pasta course) and how to pronounce fish in Italian, pesce -PEH/sheh. After a busy service evening I sat for my shift drink, a drink on the house which is a common practice of unwinding post shift. Our bar manager had just returned from a wedding in Italy and couldn’t stop talking about the drink he was served as a welcome to the reception, an Aperol Spritz. Three simple ingredients and a garnish, perfecto. I remember the bubbly feeling and the contrast of the bitter Aperol. I did some research when I got home and learned Aperol was a rhubarb forward liquer. This is not shocking as to why I enjoyed it so much, rhubarb is my jam. With the longer, warmer and brighter days upon us, I suggest adding this to your repertoire. You can even sub out the Aperol for Campari or rosé if you prefer. Saluti!
3oz Prosecco
2oz Aperol Liquer
1oz Sparkling Water
An Orange Slice Or Peel
In a large wine glass filled with ice or one large cube, combine the first three ingredients and stir. Garnish with orange and serve.