The classic Aperol spritz is one of our go-to drinks before dinner. In Italy, around 5 PM, the piazzas and patios fill up with beautiful orange colored glasses full of the refreshing and palate-exciting cocktail.
We decided to add a bit of whisky, rosemary from the garden, and wildflower honey syrup (which the taste-testers agreed was the key to binding all of the flavors together) for this smashing take on the classic.
This updated version just might be our new go-to before dinner. As stimulating as the original Spritz, but with more depth of flavor, it is a drink we will reach for again soon.
But your perfect aperitivo drink needs some food, of course! The abundance of zucchini has us slicing some very thin pieces, then drizzling them with olive oil and and pinch of truffle salt. A three minute luxury well-deserved at the end of a long workday. We’re taking some olives and artichokes to nibble on as well, and heading outside to enjoy the long hours of summer.
Here’s how to recreate the Whisky Spritz and our Truffled Zucchini Bruschetta.
Rosemary and Grapefruit for garnish
For the Drink:
Place 3 long sprigs of fresh rosemary, and ice, in a glass.
Pour one part whisky and two parts Aperol into the glass, stir.
Take 1 tablespoon of highly flavored wildflower honey, drizzle into a canning jar. Heat water until almost boiling, and pour a bit into the glass. Mix well until you have a syrup.
Pour the honey syrup into the glass and stir.
Top with prosecco, garnish with a grapefruit slice. Enjoy!
For the Antipasto:
Slice your bread thinly, and your zucchini even more thinly. Drizzle high-quality olive oil over the zucchini (we used Mancino for its slightly spicy flavor) and top with a generous sprinkle of truffle salt.
Gather your ingredients for the perfect aperitivo from Emporio now, and elevate your evening.