It seemed that Rome went straight from winter to summer with temperatures in the 70's over the last couple of weeks. Of course that was only a tease as it has turned cool again but not before we were able to indulge in our favorite warm-weather apertif, the spritz. Our personal favorite is an Aperol Spritz: part Aperol, part prosecco with a splash of seltzer water to top it off. However, spritz's can be made many ways, with different liquors. There are just 3 rules to follow according to Lucky Peach's recent article on classic Italian spritz's:
"FIRST • A spritz is always effervescent. Whether its bubble is acquired through soda water, prosecco, some other sparkling wine, or a flavored soda, the spritz would not be a spritz without buoyancy.
SECOND • A spritz is low in alcohol, which, for our purposes, means that it should contain no more than one ounce of strong spirits (preferably less). This is a drink that is consumed when the day is waning and the night is young.
THIRD • A spritz is a pre-dinner drink, meant to be consumed in that liminal hour between work and play. It should be bitter as a means to open the stomach for a meal."
What's your favorite?