Friday, 25 September 2015

Recipe: The last days of summer with Aperol Spritz

Aperol Spritz recipe | Oyster & Pearl blog
How to make an Aperol Spritz

When it reaches this point in September I have to reluctantly accept that there's no going back. The long days of summer have gone and, although I dig my heels in and resist, I have to enjoy what's here and now. The light in late September can be so warm and rich even if it doesn't match the temperature. On Sunday, we (ad)ventured out of the city to a friend's vast garden, exploring woodlands, fields, a river, before heading back to the abundant vegetable garden to pick runner beans and courgettes, and dig carrots and beets for supper. There are definite joys to be had in early autumn.

But just before I sign up to September fully, I need to say goodbye to summer, squeezing the last drops from the season with a classic Italian cocktail. Sunny orange rather than pumpkin orange, the Aperol Spritz is light and fruity, with a slightly bitter, almost grapefruit-y note. Think of it as an Italian Pimms.

How to make an Aperol Spritz

How to make an Aperol Spritz

You will need:
Orange slices
3 measures Cinzano Prosecco
2 measures Aperol
1 measure soda water

Start by adding ice into the glass.
Pour in the Prosecco, the Aperol and add a splash of soda.
Top with a slice of orange.

Want to find out more? Watch the video.

Do you find it hard to say goodbye to the passing seasons? Do you find that seasonal rituals help?

A collaboration with Aperol Spritz
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