It takes just one 70 degree day for me to start making ice again.
The only other way I use it is to shock vegetables (oh no she didn't!), so as soon as a few cubes rumble and clink, I hear a small but shrewd voice call out: "Cocktail time!"
To which I respond: "Don't mind if I do!" and then the matter is settled.
Aperol, an apéritif with half the alcohol and bitterness of Campari, is most at home in Italy's Spritz, sharing a glass with prosecco, soda water, and an orange slice.
To avoid the sadness that is an unfinished bottle of bubbly, I use a heavier hand with the Aperol and then insert sparkles by way of San Pellegrino's Pompelmo (grapefruit soda). A rosemary sprig adds a certain non-so-che.
It's no fun drinking alone though, so my cohort gets a mini rocks cocktail made with what's left in the can and then our giddiness is an even match.
- 2 oz Aperol
- 1/2 a can of San Pellegrino sparkling fruit beverage (I use the Pompelmo)
- 1 rosemary sprig
Pour Aperol into an ice-filled glass, then top with the San Pellegrino. Bruise your rosemary as much as you need to impart some woodsy machismo and then use it as a swizzle stick.